For the final course of tonight’s extravaganza, I present a subtle yet satisfying leek fritter with sauce….
Leek & Egg Fritters with SauceFor the fritters: one small leek, chopped finely, two eggs, beaten, sesame oil, vegetable oil For the sauce: water, dry white wine, sugar, soy sauce, corn flour
Lightly fry the leek in a small amount of vegetable oil, set aside. When cool mix with a little salt, and the eggs.
Heat the wine, soy, water and sugar in a saucepan, until boiling. Turn down the heat, and gradually add small amounts of corn flour, mixing well until you have a thin sauce. Take off the heat.
Heat sesame oil in a frying pan or wok, and ladle out some of the egg/leek mixture into the pan. Fry, flipping occasionally until golden on both sides.
Serve hot, with the sauce.