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 300.0 g
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Corn Flour 60.0 g
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Self-Raising Flour 60.0 g
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Plain Flour 120.0 g
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Squid Ink 50.0 g
Salted Egg Mayo
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Margarine 25.0 g
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Evaporated Milk 50.0 g
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Sugar 20.0 g
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Gold Leaves 1.0 g
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Hogiku Flowers 5.0 pc
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Oba Leaf 10.0 pc
Lychee
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Lychee, strained and pad-dried 200.0 g
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IQF Prawns, cut into bits 100.0 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 Knorr Chicken Seasoning Powder.
- Remove from heat and fold in Best Foods Real Mayonnaise.
- Transfer into piping bag.
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Lychee
- Preheat deep fryer to 180℃.
- Pipe salted egg mayo into lychee and stuff with prawn bits 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.
