2 rabbit loins - 340g each
1 can of papaya in syrup - 400g
4 tablespoons of soy sauce
4 tablespoons of honey - 80g
4 tablespoons of vinegar - 60ml
2 tablespoons of ketchup - 30g
1/4 cup of wheat flour - 38g
3 tablespoons of butter or margarine - 45g
1 tablespoon of cornstarch - 7g
2 rabbit loins - 340g each
1 can of papaya in syrup - 400g
4 tablespoons of soy sauce
4 tablespoons of honey - 80g
4 tablespoons of vinegar - 60ml
2 tablespoons of ketchup - 30g
1/4 cup of wheat flour - 38g
3 tablespoons of butter or margarine - 45g
1 tablespoon of cornstarch - 7g
Drain the syrup from the canned papaya
Mix with soy sauce, honey, vinegar, and ketchup
Let the rabbit loins marinate in that mixture for 2 hours
Drain, pat dry with paper towels, and reserve the marinade
Coat the rabbit loins with wheat flour and fry in butter or margarine until golden brown
Remove half the butter
Add cornstarch to the remaining butter in the pan
Add the reserved marinade to the pan
Bring to a simmer, let cook slowly for about 5 minutes
Add the sliced papaya and continue cooking slowly for another 5 minutes or so
Serve in 4 portions
