Crispy fried intestines, a globally popular street food, offer a surprisingly delicious and profitable culinary venture. While some may shy away from this unconventional ingredient, the right preparation transforms humble intestines into a craveable, crunchy delight. The intense flavor, achieved through a careful combination of marinades and frying techniques, results in a texturally unique experience that keeps customers coming back for more. From bustling night markets to food truck festivals, the demand for this bold snack consistently remains high.
This recipe unlocks the secrets to crafting perfectly fried intestines, maximizing both taste and profit. We’ll guide you through each step, from selecting the best quality ingredients to mastering the optimal frying temperature for that signature crispiness. Ready to learn how to create this addictive street food sensation? Let's dive into the detailed, step-by-step process below.
Tools Needed
- knife
- rubber tube
- large pot
- frying pan
- bowl
- mortar and pestle
Ingredients
Step-by-Step Instructions
Step 1. Preparation and Cleaning
- Choose fresh large intestines. Check for freshness by squeezing; it shouldn't break or fall apart.
- Clean the intestines thoroughly. Use a rubber tube and running water to remove dirt, stones, and sand. Do not remove the intestines themselves at this stage.
- Add vinegar or orange juice for extra cleaning and flavor.
- smash and roughly chop ½ kg to help eliminate fishy odor. Re-stuff the filling when grilling or frying.
- Cut the intestines into 20cm pieces (adjust size according to selling price).
Step 2. Cooking and Marinating
- Boil the intestines for 40-50 minutes to soften them. Grilling or frying is also possible.
- combine garlic, pepper, salt, sugar, oyster sauce, green-capped seasoning sauce, plain sauce, fried garlic, MSG (optional), and water.
- Marinate the intestines for 2-3 hours.
Step 3. Battering and Frying
- mix crispy fried flour, rice flour, baking powder, seasoning, sugar, and salt. Add cold water to form a batter.
- Fry the garlic and set aside.
- Dip the marinated intestines in the batter and fry until golden brown over medium heat.
Step 4. Serving
- Garnish with fried garlic before serving.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Choosing fresh intestines is crucial for a good outcome. A fishy smell indicates poor quality.
- Thorough cleaning is key to eliminating the fishy smell.
- Don't remove the intestines before cooking; do it at the end to ensure flavor and texture.
- Boiling the intestines makes them easier to eat. However, they can be grilled or fried directly without boiling.
- Lemongrass helps to remove fishy smells. Use generously!
- The batter recipe ensures crispy fried intestines. Adjust the amount of water according to the desired consistency.
Nutrition
- N/A
FAQs
1. What type of intestines are best for frying?
Pig intestines are most commonly used due to their texture and availability. Ensure they are cleaned thoroughly.
2. How can I ensure my fried intestines are crispy?
Use a high-heat oil (like peanut oil) and ensure the intestines are thoroughly dry before frying. Don't overcrowd the pan.
3. What are some popular flavor combinations for fried intestines?
Popular options include garlic, ginger, chili, and soy sauce. Experiment with different spice blends to find your signature taste!
Mastering the art of crispy fried intestines opens doors to a lucrative and rewarding culinary adventure. With consistent practice and a dedication to quality ingredients, you can create a truly addictive street food sensation that will keep customers coming back for more. So, put on your apron, gather your supplies, and get ready to fry up some serious profit!