Schezwan Egg Fingers
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and Steam the Egg Block
- b.In a bowl, whisk the 6 eggs with 0.25 tsp salt and black pepper powder until smooth and frothy.
- c.Lightly grease a 6x4 inch rectangular tin or a similar heatproof container with oil.
- d.Pour the whisked egg mixture into the greased tin.
- e.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.
- f.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
Step 2
- a.Make the Frying Batter
- b.In a mixing bowl, combine the all-purpose flour, 0.25 cup cornflour, ginger-garlic paste, red chili powder, and 0.25 tsp salt.
- c.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
Step 3
- a.Fry the Egg Fingers
- b.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.
- c.Dip each egg finger into the prepared batter, ensuring it's evenly coated on all sides.
- d.Carefully slide the battered fingers into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
- e.Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
- f.Remove the fried fingers with a slotted spoon and drain them on a wire rack to maintain crispiness.
- 4
Step 4
- a.Prepare the Schezwan Sauce
- b.Heat 2 tbsp of oil in a large wok or pan over high heat.
- c.Add the chopped garlic, ginger, and slit green chili. Sauté for 30-45 seconds until fragrant.
- d.Add the diced onion and capsicum. Stir-fry for 2 minutes until they are tender-crisp.
- e.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.
- f.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
Step 5
- a.Toss and Serve
- b.Increase the heat to high. Add the crispy fried egg fingers to the wok with the sauce.
- c.Working quickly, gently toss everything together until the fingers are evenly coated in the glossy sauce.
- d.Turn off the heat, garnish with chopped spring onion greens.
- e.Serve immediately to enjoy the best crispy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the steamed egg block is completely cool before cutting to get clean, neat fingers.
- 2The batter should not be too thin, or it won't coat the egg fingers properly. It should cling to the fingers.
- 3Fry the egg fingers on medium-high heat to make them crispy without absorbing too much oil.
- 4Toss the fried fingers in the sauce just before serving to maintain their crispiness.
- 5For extra crispy fingers, you can double-fry them. Fry once until light golden, remove, and then fry again in hot oil for a minute just before tossing in the sauce.
- 6You can prepare the steamed egg block and the sauce in advance for a quick party appetizer.
Adapt it for your goals.
Protein Variation
Replace the steamed egg with paneer cubes or firm tofu for a vegetarian version. Follow the same battering and frying process.
Sauce VariationSauce Variation
Instead of Schezwan sauce, you can use a Manchurian sauce base with soy sauce, ginger, garlic, and chili for a different flavor profile.
Healthier OptionHealthier Option
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.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
Energy Boosting
The combination of protein from eggs and carbohydrates from the batter and vegetables provides a quick and sustained source of energy.
Source of Capsaicin
The chilies used in the Schezwan sauce contain capsaicin, a compound known for its potential metabolism-boosting and anti-inflammatory properties.
Frequently asked questions
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.