Potato with Salted Egg Yolk

Potato with Salted Egg Yolk is a Chinese dish of twice cooked potatoes, first by lightly coating it with seasoned cornstarch then tossing it in a creamy, mildly spiced salted duck egg yolks.

I recently encountered this dish when we dined in at Yue’s Dumpling Kitchen several weeks ago, I was intrigued on their menu offering and gave it a shot. Honestly that was one of the best potato dishes I ever tried, it was soft inside, slightly crunchy on the edges and the flavour that coats the potatoes is one of the best flavours you will ever try, its creamy, its super savoury and its addictive. It’s one of those dishes you love to eat with chopsticks, you dig in one at a time, devouring it bit by bit and little that you know you finished a whole large serving of it.

Immediately after trying this dish out, that weekend I grabbed the ingredients necessary, then I prepared immediately at home. Since I don’t have a recipe to base on my first time was unlucky, I was rather moist as compared to the crispy ones that I tried, still edible though but it did not pass the QA inside of me. So, for the succeeding tries, I coated it with cornstarch before deep frying to give it that extra crunch and whoalla, I nailed it.

Potato with Salted Egg Yolk

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 2 1x
• Category: Side Dish
• Cuisine: Chinese

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Description

Potato with Salted Egg Yolk is a Chinese dish of twice cooked potatoes, first by lightly coating it with seasoned cornstarch then tossing it in a creamy, mildly spiced salted duck egg yolks.

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Ingredients

Units MUS Scale 1x2x3x

• 400 grams Russet potatoes or Agria potatoes, cut into thin wedges
• 5 pcs cooked salted duck egg yolks, mashed with a fork
• 2 tbsp milk
• 2 sprigs curry leaves
• 1 pc bird’s eye chilli, minced
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1 egg, lightly beaten
• 1/4 cup cornstarch
• 1 tsp minced garlic
• oil

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Instructions

1. In a bowl combine sugar, salt, and white pepper, add the potatoes and toss.
2. Add the beaten egg and stir to coat potatoes evenly.
3. Place cornstarch on a shallow plate then gently roll potatoes to evenly coat in a thin layer of cornstarch.
4. In a wok heat enough oil for deep frying, once oil hits 180C deep fry potatoes until golden brown.
5. Remove from wok, drain potatoes of excess oil then set it aside.
6. Prepare the egg yolk sauce, using the same wok remove but 3 tablespoons of oil then sauté garlic, chillies and curry leaves until aromatic.
7. Add mashed egg yolks and milk, cook until it starts to foam, reduce heat to low then add the potatoes. Stir to coat.
8. Remove from heat then serve.

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