Servings: 2
Ingredients
Marinated Vegetables
- 100 g green papaya or grated cabbage
- 1 carrot
- 250 ml rice vinegar
- 60 g sugar white
- 20 g salt
Dipping Sauce
- 25 ml rice vinegar
- 25 ml light soy sauce
- 15 g sugar
- 3 g tapioca starch
Batter
- 130 g rice flour
- 10 g tapioca starch
- 450 ml water cold
- 3 g salt
- 10 g sugar
Cooking and Serving
- 4 eggs
- 4 stalks scallions
- 100 ml oil vegetable oil or lard
- light soy sauce a little, to color the batter
- Chili sauce for serving
Procédé
The day before
- Prepare the marinated vegetables, dipping sauce, and batter, then refrigerate overnight.
Marinated Vegetables
- Rinse the papaya and carrot.100 g green papaya, 1 carrot
- Peel, cut into julienne strips, and soak for 15 min in lightly salted water.
- Drain, squeeze out excess water, and let dry well.
- Mix the vinegar, sugar, and salt until dissolved, then pour over the vegetables to cover; marinate 3–4 h.250 ml rice vinegar, 60 g sugar, 20 g salt
Dipping Sauce
- Combine the vinegar, soy sauce, sugar, and tapioca starch. Heat, stirring, until thickened, then let cool.25 ml rice vinegar, 25 ml light soy sauce, 15 g sugar, 3 g tapioca starch
Batter
- Whisk together the rice flour, tapioca starch, water, salt, and sugar until smooth.130 g rice flour, 10 g tapioca starch, 450 ml water, 3 g salt, 10 g sugar
- Pour into a dish, cover, and steam for 30 min; let cool, then refrigerate for 24 h.
- Unmold, cut into rectangles 0.5–0.75 cm thick, and brush with a little light soy sauce for color.light soy sauce
Fry and Serve
- Heat the oil in a skillet and fry the batter rectangles over medium heat until golden.100 ml oil
- Raise the heat to high, crack the eggs over the batter, sprinkle with scallions, and flip to finish cooking.4 eggs, 4 stalks scallions
- Drain on paper towels, then serve hot with marinated vegetables, dipping sauce, and a drizzle of chili sauce.Chili sauce
Notes
- Lard yields a crisper texture and browns faster.
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