Crispy Marron

Ingredients
500 g raw marron
2 tsp light soy
1 tbsp Chinese rice wine or dry sherry
1 tsp five spice powder
1/4 tsp freshly ground black pepper
450 ml groundnut oil
8 tbsp cornflour
2 eggs, beaten
10 tbsp breadcrumbs

Directions
Peel marron, discarding shells.
Using a small sharp knife partially split the marron lengthways.
Pat the marron dry with kitchen paper.
Mix the marron with the soy sauce, rice wine, five spice powder and pepper.
Heat wok and add oil.
While the oil is heating dip the marron in the cornflour, shaking gently to remove any excess.
Dip into the beaten egg and coat thoroughly with breadcrumbs.
When the oil begins to smoke lightly deep fry the coated marron until golden.
Drain well on kitchen paper.

ENJOY