Proben

Method

1. Rinse the cleaned proventriculus well, then simmer it with vinegar and salt for 8–10 minutes until firm and no longer raw.
2. Drain, cool briefly, cut any large pieces evenly, and pat completely dry.
3. Whisk flour, cornstarch, baking powder, garlic powder, salt, and pepper.
4. Beat the egg with cold water, then stir it into the dry mixture only until a thick batter forms; small lumps are acceptable.
5. Heat oil to 170–175°C. Coat the offal and fry in small batches for 3–5 minutes, turning once, until deep golden.
6. Check the centre of a test piece reaches at least 74°C before removing the rest of the batch.
7. Drain on a wire rack and season lightly while hot.
8. Serve immediately with vinegar or sweet-spicy sauce.