Squid Ink Salted Egg Lychee Fritters
Fresh lychees coated with a squid-ink batter, stuffed with prawn and piped in creamy salted egg, then deep-fried to a golden crisp - these gems may seem a surprising combination of ingredients, but once savoured, you won’t doubt them a second more.
Ingredients
Crispy Batter Mix
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Water 300 g
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Corn Flour 60 g
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Self-Raising Flour 60 g
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Plain Flour 120 g
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Squid Ink 50 g
Salted Egg Mayo
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Lychee, strained and pad-dried 200 g
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IQF Prawns, cut into bits 100 g
Lychee
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Margarine 25 g
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Evaporated Milk 50 g
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Sugar 20 g
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Gold Leaves 1 g
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Hogiku Flowers 5 pc
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Oba Leaf 10 pc
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KNORR Mashed Potato 2kg, baked 200 g
Preparation
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Crispy Batter Mix
- In a mixing bowl, mix all the ingredients together and transfer it into an espuma bottle.
- Charge with two Co2 charger.
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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.
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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.
