Sweet and Sour Rabbit

Yield: 4 portions, as a small plate

Ingredients:

Rabbit:

• 4 rabbit loins
• Corn starch, for dredging
• Oil, for frying

Sweet and Sour Sauce:

• ¾ cup (180 ml) sugar
• 1/3 cup (80 ml) Chinese red vinegar
• 2/3 cup (160 ml) water
• 1 tablespoon (15 ml) tomato paste
• 2 tablespoons (30 ml) corn starch

Red Pepper Coulis:

• 2 roasted red peppers
• 1/4 teaspoon (1.25 ml) cayenne pepper
• Salt
• 1% xanthan gum, by weight

Garnish:

• 4 rounds grilled pineapple, with core

Method:

For the Red Pepper Coulis:

Blend red peppers in a high speed blender with salt and cayenne until smooth. Add 1% xanthan gum by weight and transfer to squeeze bottle.

For the Sweet and Sour Sauce:

In a small saucepan, mix sugar, vinegar, water, tomato paste, and cornstarch. Whisk, bring to a boil and let boil for 1 minute or until thick. Set aside.

For the Rabbit:

Heat oil in a heavy pot over medium-high heat to 375 F (190 C).

Skewer rabbit loins to keep them straight in the fryer.

Dredge in cornstarch, fry until crispy.

While hot, coat with Sweet and Sour Sauce. Serve immediately.

To serve:

Use the coulis to make a series of vertical lines along with the right third of a serving plate.

Place grilled pineapple at top middle of plate.

Place the rabbit loin lengthwise in the front middle of the plate, also parallel to the coulis, below the pineapple.