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Crispy fried hard-boiled eggs tossed in a vibrant, tangy sweet and sour sauce with colorful bell peppers and onions. A delicious Indo-Chinese appetizer or main course that comes together in under 30 minutes.
For 4 servings
Boil and Prepare Eggs (15 minutes)
Batter and Fry the Eggs (8 minutes)
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Crispy fried hard-boiled eggs tossed in a vibrant, tangy sweet and sour sauce with colorful bell peppers and onions. A delicious Indo-Chinese appetizer or main course that comes together in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 385.6 calories per serving with 15.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Prepare the Sauce Components (2 minutes)
Stir-fry Vegetables and Create Sauce (5 minutes)
Combine and Serve (1 minute)
Replace eggs with 250g of cubed paneer or firm tofu for a vegetarian version. Pan-fry the cubes until golden before adding to the sauce.
Incorporate other quick-cooking vegetables like baby corn, sliced carrots, or broccoli florets for added texture and nutrition.
For a spicier version, add 1/2 teaspoon of Szechuan peppercorns along with the garlic and ginger, or increase the amount of red chili sauce.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Bell peppers are packed with Vitamin C, an antioxidant that supports the immune system, while eggs provide Vitamin D, B12, and iron.
The combination of protein from eggs and carbohydrates from the batter and sauce provides a quick and sustained energy release, making it a satisfying meal.
One serving (approximately 2 pieces with gravy) contains around 450-550 calories, primarily from the deep-fried eggs and the sauce. This is an estimate and can vary based on the amount of oil absorbed during frying.
While delicious, this dish is an indulgence due to the deep-frying method and sugar in the sauce. Eggs provide excellent protein, but it's best enjoyed in moderation. To make it healthier, you can pan-fry or air-fry the battered eggs instead of deep-frying.
Yes, you can substitute the eggs with firm tofu or cauliflower florets. Prepare the tofu or cauliflower in the same way, by coating it in batter and frying until crisp before adding to the sauce.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the eggs will lose their crispiness. Reheat gently in a pan over medium heat or in the microwave until warmed through.
Absolutely. You can boil the eggs and prepare the sauce mixture a day in advance and store them separately in the refrigerator. This makes the final cooking process much faster.
It pairs wonderfully with steamed jasmine rice, vegetable fried rice, or Hakka noodles to make it a complete and satisfying meal.