INGREDIENTS

2 young dressed uncooked squabs
2 teaspoons soy sauce
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon minced garlic
1 egg (beaten
1/2 cup water chestnut flour or cornstarch
1 teaspoon minced onion
1 quart vegetable oil

COOKING METHOD

In a large mixing bowl, place 2 young dressed uncooked squabs cut into 1 1/2 x 1 1/2 inch pieces.

Add 2 teaspoons soy sauce, 1 teaspoon salt, 1/4 teaspoon ground pepper, 1/2 teaspoon minced garlic, 1 beaten egg, 1/2 cup water chestnut flour or cornstarch, and 1 teaspoon minced onion.

Stir and mix squab with mixture thoroughly.

In a deep fry utensil, place 1 quart vegetable oil. Bring oil to a violent boil and add coated squab segments.

Deep fry at high heat (250 degrees F) for 4 minutes. Remove squab with strainer, drain on absorbent toweling, then transfer to serving platter.

NOTES

The Chinese are masters in the preparation of squab, especially in crisp, deep-fried dishes such as this. The secret of the light crispness is in the water chestnut flour batter.