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.
250g U.S. Potatoes Wedges
3nos. Salted Egg Yolk
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
Prep Time: 10min | Cook Time: 25min
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.
Be the first to review this recipe by clicking the button below