These days salted egg sauce is
trendy. It can be one of the key factors driving some individuals insane. Any
dessert or dish can practically become magical when salted egg yolk is added.
Many foods can be cooked with salted
egg sauce. You name it—fried chicken, fried bitter gourd, fried crab with
salted egg, fried prawn with salted egg—the list is endless. Some of the
recipes call for store-bought salted egg flavour powder or salted egg sauce in
a jar. I like jarred liquid sauce better. However, it's not accessible where I
live. Although I tried to order online, delivery was not an option. What a
hassle! Finally, I made the choice to prepare my own salted egg sauce.
If you use the liquid sauce, the
quicksand-like flavour is retained while the curry leaves' scent and small egg
yolk particles may be tasted in your mouth as the thick salted egg yolk sauce
hangs over the food.
I decided to cook lotus root with
salted egg yolk today. Can you imagine how tasty, salted egg yolk on crisp
lotus root would be? A crunch and a savory flavour. Prior to that, only used
lotus roots to prepare soup; I later learned that using white vinegar when
boiling the lotus roots makes the lotus roots crisp when fried in hot oil. You
could do what I did and slice the lotus root thinly. However, I'm going to cut
it into thick strips today.
When
frying lotus roots, one step needs to be watched carefully. The lotus roots
must be fried twice. The secret to extremely crispy lotus roots is double
frying. That evaporation process is helped by double frying. Additional water
evaporates from the lotus roots by allowing them to cool and rest in between
dipping them in the oil. The remaining water evaporates as you put it back in
the second time, allowing the lotus roots to crisp and brown before they
overcook.
INGREDIENTS
(salted egg sauce)
8 salted egg yolks
2 tbsp butter
2 tbsp castor sugar
1/3 tsp salt
120ml milk
METHOD
1.
Prepare a pot with water for steaming and bring the water to a boil. Steam it
for 10 minutes at medium heat. Turn off the heat, and let it sit on the steamer
for another 5 minutes. Removed it from the steamer. Mashed it while it is still
warm.
2.
In a non-stick pan, add the butter and mashed salted egg yolks, cook, and
constantly stir over low heat for 2-3 minutes until egg yolk mixtures are well
incorporated and turned to paste form.
3. Add
the sugar, salt, and milk into the pan, increase the heat to medium-high heat,
and continue stirring it until it becomes a liquid rough paste.
4. Blend the egg yolk paste with the
hand mixer until it becomes a smooth mixture.
NOTE:
The salted egg sauce can last for 1 week in the refrigerator and 1-2 months in
the freezer.
INGREDIENTS
500g lotus
root
500ml water
4 tbsp white
vinegar
Some potato
starch for coating
Some
cooking oil for frying
25g butter
5 cloves minced
garlic
5 bird eye
chillies, chopped
2 stems of
curry leaves
3 salted
egg yolks, mashed
2 tbsp
homemade salted egg sauce
1 tsp sugar
METHODS
1. Peeled
and cut the lotus into thick strips.
2. Boil water with white vinegar,
then blanch the lotus root strips for 5 minutes, drain, and pat dry with a
kitchen towel. Coat the lotus root with potato starch piece by piece. Shake off the excess flour.
3. Place the oil into a
sizable saucepan or frying pan with a deep bottom, spreading it out to a depth
of 3 inches. Oil should be heated to a temperature of 190 degrees Celsius on a
medium heat setting on the stove. Pop a popcorn kernel in the oil to check the temperature.
If the kernel pops, the oil is ready to use.
4.
Carefully add the coated lotus roots to the heated oil. To prevent the pan from
being overcrowded, keep the lotus roots equally spaced out. They should be
fried in heated oil to firm up for 15 to 20 seconds while being carefully
stirred to prevent sticking. Fry them in hot oil for 5 to 6 minutes or until
golden brown.
5.
Add butter to a heated wok over medium heat. Once the butter has melted, add
the garlic, chilies, and curry leaves, and stir until the mixture is fragrant
and the curry leaves are beginning to become slightly crispy. Add the salted
sauce, salted egg yolk crumbs, and sugar, and stir until the butter and salted
egg are completely incorporated. Add the fried lotus root strips to the egg
yolk mixture and stir over LOW HEAT until all the lotus root strips are
thoroughly coated.
Hope you find this guide useful and enjoy these fried lotus
roots with salted egg sauce to the fullest. Happy cooking!!
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