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Salted Egg U.S. Potatoes Wedges

Potatoes and salted egg! If you love these two combination, you must try it! It’s a mouth drooling food, be it snack or dish.

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Print Recipe

Total Time35 Mins

Prep Time10 Mins

Cook Time25 Mins

ServingsServes 2-3

Prep Method: FriedStir Fry

Dish

Side DishMain Dish

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 2-3

Description

Potatoes and salted egg! If you love these two combination, you must try it! It’s a mouth drooling food, be it snack or dish.

Ingredients

250g U.S. Potatoes Wedges
3nos. Salted Egg Yolk
50g Butter
5g Chicken Bouillon Powder
5g Sugar, or to taste
5g Curry Leaves
50g Red Onion (cut into wedges)
20g Garlic, chopped
3 stalks Chili Padi (small cuts)
1no Red Capsicum (small, cut into triangle)
Cooking oil for frying

Preparation

Place the salted egg yolks in a steam-safe dish and steam at high heat for 15 minutes.
Allow the cooked yolks to cool slightly before using a fork to finely mash them. You can also use a food processor to obtain a finer salted egg yolk texture.
In a medium size pot, heat the oil to 190°C. Carefully place the U.S. Potato Wedges into the oil without splattering. Cook for about 5 minutes or until golden brown before removing from the oil.
To make the sauce, heat the wok and melt the butter. Add in the chilli padi, onions, capsicum and fry for 2 minutes. Add in the salted egg yolk followed by sugar and chicken bouillon powder. Cook for 3 minutes.
Add in the fried U.S. Potato Wedges and toss thoroughly until the sauce evenly coats the wedges. Serve immediately.

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