Description
Tokneneng is made by deep-frying an orange battered egg chicken or duck eggs usually served with spiced vinegar based dip.
Ingredients
Scale
Tokneneng
- 6 pieces hard boiled duck or chicken egg
- 1 cup flour
- 1/4 cup cornstarch
- 1/4 tsp baking powder
- 3/4 cup water
- 1 tbsp annatto powder
- salt
- freshly ground black pepper
- oil
Vinegar dip
- 1/3 cup cane vinegar
- 1/3 cup water
- 2 tbsp sugar
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 red chilli, finely chopped with seeds
- 1/2 tsp salt
- freshly ground black pepper
Instructions
- In a bowl mix together flour, cornstarch, baking powder, water, annatto powder, salt and freshly ground black pepper. Set it aside for at least 30 minutes.
- Mix all vinegar dip ingredients in a bowl then set aside
- Place eggs in the bowl and coat with the batter evenly.
- Add oil in a wok and once hot add quail eggs one at a time, make sure eggs are coated with the batter.
- Remove from wok, drain then serve with vinegar dip.