Schezwan Egg Fingers

Name: Schezwan Egg Fingers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 6 pcs egg (for egg fingers); 4 tbsp corn flour (for slurry); 2 tbsp all-purpose flour (for batter); 1 pinch salt (for egg batter); 1 pinch black pepper; 3 tbsp water (for batter); 2 cup oil for deep frying; 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit); 1 pcs onion (medium, diced); 1 pcs bell pepper (medium, diced); 3 tbsp schezwan sauce; 1 tbsp tomato ketchup; 1 tsp soy sauce; 1 tsp vinegar; 0.5 tsp sugar; 2 tbsp spring onion (greens only, chopped for garnish)

RATING

4.4/5(68)

TASTE SCORE

9/10

Crispy, golden egg fingers tossed in a fiery, tangy Schezwan sauce. This Indo-Chinese snack combines the soft richness of eggs with a bold, spicy, and slightly sweet sauce that coats every piece. Perfect as a party appetizer or a quick evening snack with fried rice.

PREP

15m

COOK

20m

SERVES

1 CUP

325 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the egg fingers.
1.Grease a flat steel plate or thali with a few drops of oil.
2.Crack 6 eggs into a bowl, add 1 pinch salt and 1 pinch pepper. Whisk well until frothy.
3.Pour the egg mixture onto the greased plate to about 0.5 inch thickness.
4.Steam for 8-10 minutes until the egg sets firm. Insert a toothpick; it should come out clean.
5.Cool completely, then unmold and cut into finger-sized strips.
TIPDon't over-steam or the eggs will turn rubbery. Cool fully before cutting for clean fingers.
mix · ~2 min
Make the batter.
1.In a mixing bowl, combine corn flour, all-purpose flour, a pinch of salt and pepper.
2.Gradually add 3 tbsp water and whisk to a smooth, lump-free batter.
3.The batter should coat the back of a spoon; add a little more water if too thick.
fry · ~10 min
Fry the egg fingers until golden.
1.Heat 2 cups oil in a wok over medium-high heat. Drop a tiny batter blob to test — it should sizzle and rise.
2.Dip each egg finger in batter, let excess drip off, and gently slide into the hot oil.
3.Fry in batches for 2-3 minutes, turning once, until light golden and crisp.
4.Drain on paper towels. Do not overcrowd the wok.
TIPKeep the batter thin for a crispy, lacy coating. Thick batter turns doughy.
saute · ~3 min
Build the Schezwan sauce base.
1.Heat 2 tbsp oil in a clean wok or pan over high heat.
2.Add chopped garlic, ginger and green chili. Sauté for 30 seconds until fragrant.
3.Add diced onion and bell pepper. Stir-fry on high heat for 2 minutes — keep them crunchy.
TIPCrank the heat to high. Indo-Chinese cooking depends on that smoky wok-hei.
simmer · ~3 min
Combine sauces and toss the egg fingers.
1.Lower the heat to medium. Add Schezwan sauce, ketchup, soy sauce, vinegar and sugar. Mix well.
2.Let the sauce bubble gently for 1 minute until glossy.
3.Add the fried egg fingers and toss quickly until every piece is well coated with the sauce.
4.Turn off the heat immediately.
TIPToss gently so the egg fingers don't break. Overcooking at this stage will make them soggy.
garnish · ~1 min
Garnish with spring onion greens and serve hot.
Transfer to a serving plate, scatter chopped spring onion greens on top. Serve immediately as a snack or with fried rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grease the steel plate generously so the steamed egg sheet releases easily without tearing.
2
Cool the steamed egg completely before cutting; warm eggs crumble into jagged pieces.
3
Use a thin batter (like a lacy dosa batter) for extra-crisp coating that stays crunchy after saucing.
4
Test oil temperature with a drop of batter — it should sizzle and float immediately, not sink.
5
Fry in small batches to keep oil temperature steady; overcrowding makes soggy fingers.
6
Toss the fried fingers in sauce just until coated, then remove from heat immediately to preserve crunch.
7
This dish is best served fresh; leftover coated fingers lose crispness quickly upon reheating.

RECIPE VARIATIONS

Adapt it for your goals.

air fried

Air-fried

Skip deep-frying: spray the battered egg fingers lightly with oil and air-fry at 200°C for 8-10 minutes, flipping halfway. This cuts oil significantly while keeping a decent crunch.

paneer fingers

Paneer fingers

Replace steamed egg with paneer cubes (no steaming needed). Coat with the same batter, fry, and toss in sauce. Perfect for vegetarians who want the same Indo-Chinese experience.

ginger garlic extra

Ginger-garlic extra

Double the garlic and ginger for a punchier, more aromatic version. Add 1 tbsp finely chopped garlic and 2 tbsp julienned ginger to the stir-fry step for an extra layer of heat and fragrance.

HEALTH BENEFITS