• Serves 4
  • 45 minutes
  • Difficulty Medium
  • 9 Ingredients


Simple and quick to make

Ingredients (serves 4)

  • 1/2 cup cornflour
  • 1/3 cup plainflour
  • 1 teas salt
  • 2 eggs
  • 2 tbs water
  • 500g pork scotch fillet, cut into 1.5cm pieces
  • Oil, to fry
  • Steamed Rice, A few coriander leaves and spring onions to serve
  • 1 jar Kantong Sweet and Sour Sauce


  1. Cook your rice, I use a rice cooker as it's easier and stays warm after being cooked.
  2. Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Do in batches.
  3. Warm up Sweet and Sour sauce.
  4. Place rice on plate, serve up pork and put sauce on top. Garnish with coriander leaves and spring onions

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