Festive Crispy Salted Egg Vegetable Fritters
Tempura-style vegetable fritters supercharged with salted egg sauce is a welcome addition to the snacking traditions of the Lunar New Year. Deep-fried to a golden hue, these strips of sweet potato, yam and pumpkin also symbolise wealth and prosperity.
Ingredients
Vegetables
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Sweet Potato, strips 120.0 g
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Purple Sweet Potato, strips 120.0 g
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Yam, strips 120.0 g
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Pumpkin, strips 120.0 g
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Nian Gao, strips 120.0 g
Batter Mix
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Plain Flour 300.0 g
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Glutinous Rice Flour 60.0 g
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Potato Starch 60.0 g
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Baking Powder 52.0 g
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Water 580.0 ml
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Oil 20.0 ml
Pre-Mix Salted Egg Paste
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Margarine 100.0 g
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Sugar 20.0 g
Salted Egg Sauce
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Margarine 40.0 g
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Curry Leaf 8.0 g
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Chilli Padi, sliced 2.0 g
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Pre-Mix Salted Egg Paste, as above 100.0 g
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Evaporated Milk 150.0 ml
Garnish and Condiments
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Curry Leaves, deep fried 5.0 g
Preparation
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Vegetables
- Prepare ingredients as mentioned above.
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Batter Mix
- In a mixing bowl, mix all the ingredients together.
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Pre-Mix Salted Egg Paste
- In a mixing bowl, mix well all the ingredients.
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Salted Egg Sauce
- In a pot, melt margarine, add in curry leaf, chili padi and stir fry till fragrant.
- Add in pre-mix salted egg paste and stir fry in low heat till foamy and fragrant.
- Add in evaporated milk and keep mixing till smooth.
- Using a jug blender blend the sauce together.
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Garnish and Condiments
- Prepare ingredients as mentioned above.
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Before Serving
- Pre-heat deep fryer to 185 degree Celsius.
- Coat vegetables stick and nian gao with corn flour.
- Coat with batter mix.
- Deep fry till vegetables are cook and golden brown.
- Portion crispy vegetables and nian gao in desired wares.
- Pour salted egg sauce onto desired ramekins.
- Ready to serve.
