Sweet and Sour Veal Tenderloin (Asian style)


  • 500 g veal tenderloin
  • 1 egg
  • 10 g green onion
  • Olive oil
  • 4 tbsp sweet potato starch
  • 4 tbsp ketchup
  • 2 tbsp white vinegar
  • 2 tbsp cooking wine
  • 1 tbsp sugar
  • 1 tsp white pepper powder
  • 1 tsp salt
  • 1 tsp cooked white sesame seeds (optional)
30 - 60 minutes
veal tenderloin


1. Pad the tenderloin with the back of the knife to loose the texture, cut into strips. Add cooking wine, 1/2 tsp salt, white pepper powder, and an egg.

2. Mix them together and marinate for 20 minutes.

3. Pad the marinated veal strips with a thin layer of starch.

4. Heat the oil in a fryer till about 160 degrees. Fry the veal strips over medium low heat until it is cooked. Take it out and wait until the oil reaches to about 190 degrees then fry the strips for the second time until the surface is golden and crispy.

5. Heat a small amount of oil in a pan, add the ketchup and stir over medium heat. Then add in white vinegar, 1/2 tsp of salt, sugar, about 50ml of water. Mix it well and add the water starch (2 tbsp of water along with 2tbsp of sweet potato starch), turn the fire up and keep stirring to thicken the sauce.

6. Add the fried veal strips to the sauce and stir them until each strip is evenly covered by the sauce. Sprinkle over cooked sesame seeds and finely shredded green onion before serving.

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