EGG CHILLI Recipe with TIPS | Restaurant -Style Starter | होटल जैसा क्रिस्पी एग चिली | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Slice the capsicum, onion and spring onion whites into matching wide strips. Finely chop the ginger, garlic and coriander stems. Split the green chillies lengthwise and roughly chop the coriander leaves.
2. In a bowl, combine the cornflour, plain flour, baking powder, salt and white pepper. Add the egg white and a small splash of ice-cold water, then whisk to a smooth, semi-thin batter that coats the back of a spoon.
3. Heat oil in a deep pan to 160–165°C over medium-high heat. Dip boiled egg quarters in the batter, let the excess drip off, and lower them into the oil in small batches. Fry 1–2 minutes until pale golden. Drain on paper towels and rest 5 minutes.
4. Heat 1 tbsp oil in a wok on high. Add the ginger, garlic and coriander stems and sauté 1 minute without browning. Add the chillies, light soy sauce, dark soy sauce, vinegar, sugar, salt and white pepper, and let them sizzle briefly.
5. Pour in 250–300 ml hot water and bring to a simmer. Add the capsicum, onion and spring onion whites. Stir in the cornflour slurry until glossy and thick, then turn off the heat.
6. Reheat the oil to 175°C on high heat. Fry the eggs again for 45–60 seconds until golden and very crisp. Drain well.
7. Return the wok to high heat, add the crispy eggs, coriander leaves and spring onion greens, and toss for 15–20 seconds until coated. Serve immediately.

Summarized from Your Food Lab's video. Watch it for the details.

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