Salted Egg Yolk Lotus Root
300ml water
2 tablespoons rice vinegar
200g lotus root sliced
tapioca flour to dust
2 tablespoons rice vinegar
200g lotus root sliced
tapioca flour to dust
1/2 tablespoon corn oil
2tbsp butter
1 clove garlic, chopped
bird-eye chilies, chopped
curry leaves, cleaned
2 salted egg yolks, steamed and mashed while hot
sugar
Salt to taste
2tbsp butter
1 clove garlic, chopped
bird-eye chilies, chopped
curry leaves, cleaned
2 salted egg yolks, steamed and mashed while hot
sugar
Salt to taste
To prepare lotus root:
1. Bring water and vinegar to boil and blanch the lotus root slices in the solution for 3minutes. Pat dry with kitchen towels.
1. Bring water and vinegar to boil and blanch the lotus root slices in the solution for 3minutes. Pat dry with kitchen towels.
2. Coat lotus root with tapioca flour, shaking off excess, and deep fry in hot oil until golden brown.
Method:
1. Heat a wok, add oil and butter.
1. Heat a wok, add oil and butter.
2. Fry garlic, chilies and curry leaves until fragrant, then mix in salted egg yolks, sugar and salt.
3. Add the lotus root chips and toss to coat in the mixture
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210298283068051&set=pcb.1831272927133634&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-recipe-salted-egg-yolk-lotus.html
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