They're frozen. They must be limbered up a bit.
* 50% flour
* 50% corn starch
* 13 Chinese spice mix (What the heck, this is a curry, right? It's balanced toward anise.)
* curry
* cumin
[Here's where it's natural to think of chile flakes. The full range of possibilities. But this is a test for Frank's known to be weak so the impulse is to buttress the capsaicin heat but I'm leaving that alone to see how Frank's combines with the weird Chinese 13-spice. ]
Fried twice. Some of the coating knocked off.
I liked these a lot. Except for the big piece is an oddball thing. Barely had any meat on it. I gave up digging around it.
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