Fried eggs with corn frit­ters and chilli sauce

donna hay - - Inspired Eggs -

½ cup (125ml) but­ter­milk

¾ cup (105g) self-rais­ing (self-ris­ing) flour

1 tea­spoon bi­car­bon­ate (bak­ing) soda

1 egg, sep­a­rated

1 clove gar­lic, crushed

2 cobs corn, ker­nels re­moved

2 green chill­ies, finely chopped

2 green onions (scal­lions), thinly sliced

1 cup (20g) baby spinach leaves, shred­ded sea salt and cracked black pep­per

¹⁄³ cup (80ml) veg­etable oil

1 cup mi­cro (baby) pur­ple shiso leaves, plus ex­tra to serve 4 eggs

2 ta­ble­spoons sriracha

1 tea­spoon sesame oil

1 tea­spoon mirin (Ja­panese rice wine) mi­cro (baby) lemon balm leaves, to serve crispy fried es­chalots (French shal­lots), to serve shichimi tog­a­rashi, to serve

Place the but­ter­milk, flour, bi­car­bon­ate of soda, egg yolk, gar­lic, corn, chilli, onion, spinach, salt and pep­per in a medium bowl and mix to com­bine. Place the egg­white in a large bowl and whisk to stiff peaks. Fold the egg­white through the but­ter­milk mix­ture.

Heat 1 ta­ble­spoon of the veg­etable oil in a large, non-stick fry­ing pan over high heat. Spoon ¹⁄³ cup of the frit­ter mix­ture into the pan, spread­ing to a 20cm frit­ter. Sprin­kle with ¼ cup of the shiso and cook for 2 min­utes on each side. Re­peat with the oil, frit­ter mix­ture and shiso. Set aside and keep warm.

Wipe the pan clean with pa­per towel. Heat the re­main­ing oil in the pan over high heat. Crack 2 of the eggs into the pan and cook for 3 min­utes or un­til the white is cooked and the yolk is still runny. Re­peat with re­main­ing eggs. Place the sriracha, sesame oil and mirin in a small bowl and mix to com­bine.

Di­vide the frit­ters and eggs be­tween 4 plates. Driz­zle with the sriracha mix­ture and top with the lemon balm, ex­tra shiso, fried es­chalots and shichimi tog­a­rashi to serve. SERVES 4.

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