1 lb. beef liver (semi frozen)

Oil for deep frying
Tapioca starch for dredging

STIRRING SAUCE:

2 tbl. curry
1 tbl. chef chow
2 tbl. sesame oil
1/2 c. broth
  1. Julienne liver. Semi frozen makes it easier to cut.
  2. Dredge in tapioca starch (in bag).
  3. Heat oil very hot.
  4. Make sauce. Set aside.
  5. Be sure all loose starch is gone.
  6. Deep fry very fast. Set aside.
  7. Heat sauce. Pour on liver. Serve.

NOTE:

This dish is a far cry from regular liver dishes. It takes on a beef flavor. Give it a try.