(a big thank to Kahte for this recipe)
4 tbsp of wheat gluten
2 tbsp of soya sauce
6 tbsp of cold water
1 stock powder
Delay the cold water and the soya sauce in a bowl and add the gluten and the stock powder. With wooden chop sticks or a fork mix until it becomes a dough. Then, knead the dough for a few minutes, it should soon become elastic. Knead it then under running cold water (a tap) to remove the starch.
Mold into 6 balls.
In a large saucepan (or chip pan), heat one litre of oil. Deep fry the seitan balls. Take out when gold.