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Sweetbread Nuggets

From: Chef David Barzelay, Lazy Bear, San Francisco. Yield: Varies.

as needed, sweetbreads

as needed, fish sauce of choice
as needed, granulated sugar

as needed, cornstarch
as needed, oil for frying

Clean sweetbreads, removing major membranes and breaking along natural lines into chunks the size of small nuggets.

Marinate sweetbread nuggets for two hours in a mixture of equal parts (by volume) fish sauce and granulated sugar. Drain sweetbreads after marinating; toss in cornstarch. In a deep fryer heated to 375°F, deep-fry sweetbread nuggets until crispy on the outside and done on the inside. Serve with caramelized orange aioli dipping sauce.

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