Crispy Asian-Style Fried Rabbit Loin
Nutritional value per serving
Calories350kcal
Carbs12gram
Fat16gram
Protein38gram
Ingredients
- Rabbit loin400 g
- Soy sauce (light)2 tbsp
- Shaoxing wine (or dry sherry)1 tbsp
- Sesame oil1 tsp
- Fresh ginger (grated)1 tsp
- Garlic (minced)2 cloves
- Cornstarch3 tbsp
- All-purpose flour2 tbsp
- Egg white1 piece
- Vegetable oilfor frying n/a
- Spring onions (chopped for garnish)2 stalks
- Sesame seeds (toasted for garnish)1 tsp
This Asian-style fried rabbit loin recipe offers a unique twist on tender rabbit meat, coated in a flavorful marinade and a crispy batter. It's an easy and quick recipe perfect for midweek dinners or special occasions when you want something different. Rabbit loin is lean and cooks fast, so careful attention to cooking times and temperatures is important for juicy and safe results. The total cost for ingredients is approximately $12 (10€ / 9£ / 880₹) for 4 servings, and each serving contains roughly 350 kcal. This recipe fits well in low-carb and high-protein diets. It is easy in complexity and takes about 30 minutes in total from start to finish.
Preparation instructions
Prepare the marinade
1In a bowl, mix the soy sauce, Shaoxing wine, sesame oil, grated ginger, and minced garlic. This marinade will infuse the rabbit loin with savory, aromatic flavors. (5 minutes)
Marinate the rabbit loin
2Cut the rabbit loin into thin slices, about 1/2 inch thick. Add the slices to the marinade, ensuring each piece is coated. Cover and refrigerate for 15 minutes to tenderize and enhance flavor.
Prepare the batter
3In another bowl, combine cornstarch and all-purpose flour. Whisk in the egg white until the mixture is smooth and slightly thickened. This mixture will give a light, crispy coating to the rabbit.
Coat the rabbit slices
4Remove the rabbit from the marinade. Lightly dredge each slice in the flour mixture, making sure every piece is coated evenly. This step ensures a crispy texture when fried.
Heat the oil for frying
5Pour enough vegetable oil into a frying pan to cover half the thickness of the meat slices, about 1.5 cm deep. Heat it over medium heat to 180°C (350°F). Use a thermometer if possible for accuracy. Maintaining the right temperature is key to a crispy crust without absorbing excess oil.
Fry the rabbit loin
6Carefully add the coated rabbit slices into the hot oil. Fry each side for about 2-3 minutes or until golden brown and crisp. It's important not to overcrowd the pan to keep the oil temperature stable.
Check doneness and internal temperature
7Use a meat thermometer to check the internal temperature of the thickest piece; it should reach at least 71°C (160°F) for safe consumption. Cut one piece to verify there is no pink meat; it should be opaque and white.
Drain and garnish
8Remove fried rabbit from oil and place on paper towels to drain excess oil. Transfer to a serving plate and garnish with chopped spring onions and toasted sesame seeds for an authentic Asian touch.
Cooking Tips
1If you can’t find Shaoxing wine, dry sherry is a good substitute.
2Make sure to keep the oil temperature steady for crispy results – too cool and it will be greasy, too hot and it may burn.
3Handle raw rabbit with clean hands and utensils, and avoid cross-contamination with other foods.
4Use a digital meat thermometer to check doneness for safe and perfect cooking.
Equipment Needed
- Frying pan or deep skillet
- Mixing bowls
- Whisk
- Meat thermometer (recommended for safety)
- Knife and cutting board
- Tongs or slotted spoon
- Paper towels
- Measuring spoons and cups
Grocery Shopping List
- [ ] Rabbit loin (400g) ~ $8 - Choose fresh or vacuum-packed from reputable sources.
- [ ] Light soy sauce (small bottle) ~ $2 - Look for low sodium versions if preferred.
- [ ] Shaoxing wine or dry sherry (small bottle) ~ $3 - Available in Asian aisles or liquor stores.
- [ ] Sesame oil (small bottle) ~ $3 - A little goes a long way; pick one with a strong toasted aroma.
- [ ] Fresh ginger (one small piece) ~ $0.50 - Should be firm and smooth.
- [ ] Garlic (one bulb) ~ $0.50 - Choose firm, unblemished cloves.
- [ ] Cornstarch (box) ~ $1.50 - Easily found in baking aisles.
- [ ] All-purpose flour (small bag) ~ $1 - Any standard brand is fine.
- [ ] Eggs (1 dozen) ~ $2 - Use fresh eggs.
- [ ] Vegetable oil for frying (1 liter) ~ $3 - Any neutral oil like canola or sunflower works well.
- [ ] Spring onions (bunch) ~ $1 - Fresh, bright green stalks.
- [ ] Sesame seeds (small packet) ~ $2 - Toast before use for enhanced flavor.
Total estimated cost: Approximately $12 - You may already have some staples at home, reducing costs.
FAQ
Can I use other cuts of rabbit instead of loin?
Yes, but loin cooks fastest and stays tender. Other cuts may require longer cooking or different preparation.
How do I know when the oil is at the right temperature without a thermometer?
Drop a small bit of batter into the oil. If it sizzles immediately and rises to the surface quickly, the oil is ready.
Can I bake the rabbit loin instead of frying?
You can bake, but it won’t be as crispy. Brush with oil and bake at 200°C (400°F) for about 15 minutes until cooked through.
Is rabbit meat safe to eat rare?
No, rabbit should be cooked to an internal temperature of at least 71°C (160°F) to ensure all harmful bacteria are destroyed.
How should I store leftovers?
Place cooked rabbit in an airtight container and refrigerate. Consume within 2 days and reheat thoroughly before eating.