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Crispy Batter Mix

  • Water 300 g
  • Corn Flour 60 g
  • Self-Raising Flour 60 g
  • Plain Flour 120 g
  • Squid Ink 50 g

Salted Egg Mayo

  • Lychee, strained and pad-dried 200 g
  • IQF Prawns, cut into bits 100 g

Lychee

  1. Crispy Batter Mix

    • In a mixing bowl, mix all the ingredients together and transfer it into an espuma bottle.
    • Charge with two Co2 charger.
  2. Salted Egg Mayo

    • In a pot, melt margarine. Add in evaporated milk and bring to boil.
    • Whisk in Knorr golden salted egg powder and seasoning.
    • Remove from heat fold in mayo.
    • Transfer into piping bag.
  3. Lychee

    • Preheat deep fryer to 180 degree.
    • Pipe salted egg mayo into lychee and stuff a prawn bit to prevent it from flowing out.
    • Coat lychee with corn flour and coat it with the batter.
    • Deep fry lychee till crispy.
    • Plate and assemble.
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