Chilli Egg

Instructions

1. 1

   Boil, peel, and prepare the eggs. Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled eggs. Drain, cool in ice water, peel, and cut each egg in half lengthwise. Set aside.

2. 2

   Prepare the batter. In a mixing bowl, whisk together all-purpose flour, 4 tbsp cornflour, ginger-garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper. Gradually add about 1/2 cup of water, whisking continuously to form a smooth, lump-free batter with a medium-thick consistency, similar to pancake batter.

3. 3

   Fry the eggs. Heat oil for deep frying in a wok or kadai over medium-high heat. Pat the egg halves dry, dip each one into the batter to coat completely, and carefully slide into the hot oil. Fry in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towel.

4. 4

   Sauté aromatics and vegetables. In a separate large wok or pan, heat 2 tbsp of oil over high heat. Add the chopped ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the cubed onion and green bell pepper, and stir-fry for 2-3 minutes until they are slightly tender but still have a crunch.

5. 5

   Create and thicken the sauce. Reduce the heat to medium. Add soy sauce, red chilli sauce, tomato ketchup, vinegar, 0.25 tsp salt, and 0.25 tsp black pepper. Stir well to combine. In a small bowl, mix 1 tbsp cornflour with 1/4 cup of water to make a slurry. Pour the slurry into the pan, stirring constantly. Cook for 1 minute until the sauce thickens and becomes glossy.

6. 6

   Combine and serve. Add the crispy fried eggs to the wok with the sauce. Gently toss to coat them evenly without breaking them. Garnish with chopped spring onion greens and serve immediately to enjoy the crispy texture.