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Crispy, batter-fried egg fingers tossed in a fiery and tangy Schezwan sauce. This popular Indo-Chinese appetizer is packed with bold flavors and makes for an irresistible snack or party starter.
For 4 servings
Prepare and Steam the Egg Block
Make the Frying Batter
Fry the Egg Fingers
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Crispy, batter-fried egg fingers tossed in a fiery and tangy Schezwan sauce. This popular Indo-Chinese appetizer is packed with bold flavors and makes for an irresistible snack or party starter.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 377.25 calories per serving with 12.84g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Schezwan Sauce
Toss and Serve
Replace the steamed egg with paneer cubes or firm tofu for a vegetarian version. Follow the same battering and frying process.
Instead of Schezwan sauce, you can use a Manchurian sauce base with soy sauce, ginger, garlic, and chili for a different flavor profile.
For a less oily version, pan-fry the battered egg fingers with a little oil until golden, or cook them in an air fryer at 200°C (400°F) for 10-12 minutes, flipping halfway.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
The combination of protein from eggs and carbohydrates from the batter and vegetables provides a quick and sustained source of energy.
The chilies used in the Schezwan sauce contain capsaicin, a compound known for its potential metabolism-boosting and anti-inflammatory properties.
A single serving of Schezwan Egg Fingers (about 4 pieces) contains approximately 450-500 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
As a deep-fried appetizer, Schezwan Egg Fingers are high in calories and fat, so they are best enjoyed in moderation as an occasional treat. However, they are a good source of protein from the eggs.
Yes, you can prepare components in advance. The steamed egg block can be made a day ahead and refrigerated. The sauce can also be prepared and stored. For the best texture, fry the egg fingers and toss them in the reheated sauce just before serving.
To reduce oil absorption, ensure your oil is hot enough (around 180°C/350°F) before adding the fingers. Frying in small batches also helps maintain the oil temperature. Draining them on a wire rack instead of paper towels helps prevent them from becoming soggy.
They are a perfect standalone appetizer for parties or gatherings. To make it a full meal, you can serve them as a side dish with vegetable fried rice or Hakka noodles.
This usually happens if the batter is too thin. It should be thick enough to coat the back of a spoon. Try adding a little more all-purpose flour or cornflour, one teaspoon at a time, until you reach the right consistency. Also, ensure the egg fingers are dry before dipping them in the batter.