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Squid Ink Salted Egg Lychee Fritters

Squid Ink Salted Egg Lychee Fritters – - Recipe

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.

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Ingredients

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Crispy Batter Mix

  • Water 300.0 g
  • Corn Flour 60.0 g
  • Self-Raising Flour 60.0 g
  • Plain Flour 120.0 g
  • Squid Ink 50.0 g

Salted Egg Mayo

Lychee

  • Lychee, strained and pad-dried 200.0 g
  • IQF Prawns, cut into bits 100.0 g

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.

...

Preparation

  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 Knorr Chicken Seasoning Powder.
    • Remove from heat and fold in Best Foods Real Mayonnaise.
    • Transfer into piping bag.

  3. 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.
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