Chilli Egg Dry

Instructions

1. 1

   Boil and Prepare Eggs

   • Place 8 large eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
   • Carefully peel the hard-boiled eggs and slice them in half lengthwise. Set aside.
2. 2

   Make the Batter

   • In a medium mixing bowl, whisk together the all-purpose flour, corn starch, ginger garlic paste, Kashmiri red chilli powder, 1/2 tsp of black pepper powder, and 1/2 tsp of salt.
   • Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3. 3

   Fry the Eggs

   • Heat 2 cups of vegetable oil in a deep pan or wok over medium-high heat. The oil is ready when a drop of batter sizzles and floats to the top.
   • Gently dip each egg half into the batter, ensuring it's fully coated, and let any excess drip off.
   • Carefully slide the battered eggs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
   • Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried eggs and place them on a wire rack to drain excess oil.
4. 4

   Prepare the Chilli Sauce

   • In a large wok or skillet, heat 1 tbsp of sesame oil over high heat.
   • Add the chopped ginger, garlic, and slit green chilies. Sauté for about 30 seconds until fragrant.
   • Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes, keeping the heat high to ensure the vegetables remain crisp-tender.
   • Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar, and the remaining 1/2 tsp of salt and 1/2 tsp of black pepper.
   • Stir everything well to combine and let the sauce simmer for 1 minute until it slightly thickens.
5. 5

   Combine and Serve

   • Add the crispy fried egg halves to the wok with the prepared sauce.
   • Gently toss to coat the eggs evenly with the sauce. Be careful not to break the eggs or make the coating soggy by over-mixing.
   • Turn off the heat, garnish with freshly chopped spring onion greens.
   • Serve immediately as a hot and crispy appetizer.