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.