Schezwan Egg Fingers

Instructions

1. 1

   Prepare and Steam the Egg Block

   • In a bowl, whisk the 6 eggs with 0.25 tsp salt and black pepper powder until smooth and frothy.
   • Lightly grease a 6x4 inch rectangular tin or a similar heatproof container with oil.
   • Pour the whisked egg mixture into the greased tin.
   • Steam in a steamer or a large pot with a rack and simmering water for 10-12 minutes, or until the egg is fully set and a toothpick inserted in the center comes out clean.
   • Carefully remove the tin from the steamer and let it cool completely. Once cooled, demold the egg block and cut it into 1-inch thick and 3-inch long fingers.
2. 2

   Make the Frying Batter

   • In a mixing bowl, combine the all-purpose flour, 0.25 cup cornflour, ginger-garlic paste, red chili powder, and 0.25 tsp salt.
   • Gradually add about 1/2 cup of water while whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3. 3

   Fry the Egg Fingers

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the surface immediately.
   • Dip each egg finger into the prepared batter, ensuring it's evenly coated on all sides.
   • Carefully slide the battered fingers into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
   • Remove the fried fingers with a slotted spoon and drain them on a wire rack to maintain crispiness.
4. 4

   Prepare the Schezwan Sauce

   • Heat 2 tbsp of oil in a large wok or pan over high heat.
   • Add the chopped garlic, ginger, and slit green chili. Sauté for 30-45 seconds until fragrant.
   • Add the diced onion and capsicum. Stir-fry for 2 minutes until they are tender-crisp.
   • Reduce the heat to medium. Add the Schezwan sauce, soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and the remaining 0.25 tsp salt. Stir well to combine.
   • In a small bowl, mix 1 tsp cornflour with 2 tbsp water to create a slurry. Pour the slurry into the wok and cook for 1 minute, stirring constantly, until the sauce thickens slightly.
5. 5

   Toss and Serve

   • Increase the heat to high. Add the crispy fried egg fingers to the wok with the sauce.
   • Working quickly, gently toss everything together until the fingers are evenly coated in the glossy sauce.
   • Turn off the heat, garnish with chopped spring onion greens.
   • Serve immediately to enjoy the best crispy texture.