| Overall Rating: |
|
4
out of 5
|
Just needs a bit of tweaking,
February 17, 2009
By poisonivory
|
"First, cut the salt and halve the soy sauce, that's where the too-saltiness comes in. Or better yet, use chicken base instead of bouillon, you'll do better to use it in all your cooking rather than the bouillon, loads less salt.
Secondly, use almond flour (get it in bulk food, or chinese store) instead of all purpose flour. I also don't use the almonds, but that's the way I got it when I ordered it.
Thirdly, deep fry it to get the right texture. (Watch carefully) I think you'll be pleased with this outcome."
|
|
|
13 of 13 people found this review helpful.
Was this review helpful to you?
Yes
No
|
