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Duo Cooking of Dutch Veal Sweetbreads, Roasted Garlic and Chilli from Chef Justin Quek

Servings: 2
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Ingredients

Dutch Veal Sweetbreads

  • 200 g Dutch Veal Sweetbreads
  • Roasted Garlic
  • Chopped Chilli
  • 50 ml cooking oil
  • 1 tsp chopped garlic
  • 20 g chopped spring onions
  • 2 tsp garlic seasoning

Beer Batter

  • 280 g flour
  • 320 ml beer
  • 1 g salt
  • 1 whole egg

Garlic seasoning

  • 200 g dried garlic chips
  • 40 g dried chilli (dehydrated)
  • 10 g chicken powder
  • 30 g sugar
  • 1 g salt

Instructions

Garlic Seasoning

  • Blend into powder, keep as seasoning

General recipe

  • Defrost veal Sweetbreads in advance in the fridge over night
  • Soak veal Sweetbreads in 50ml milk, 1 teaspoon of salt and 2 litres of water for 3 hours (this to remove the blood from the veins)
  • In a pot, boil some water.
  • Blanch veal Sweetbreads in boiling water for 5 min and put into ice water
  • Remove the membrane if the veal Sweetbreads
  • Heat up some oil for deep frying
  • Coat veal Sweetbreads with flour and beer batter
  • Deep fry veal Sweetbreads until golden brown, put aside
  • Heat up a saute pan with some oil stir fry, some chopped garlic and Spring onions
  • add in crispy veal Sweetbreads
  • add garlic seasoning, toss well
  • Serve immediately!