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Ingredients (2-4 servings)
|
2 preserved eggs (shelled) 300g frozen shrimp 1/2 tsp salt 1/2 tbsp cornstarch 15g egg white Some ground pepper 1/4 tsp sugar Some cooking oil Thai sweet chili sauce |
Breading 1 egg Moderate bread crumbs Moderate cornstarch |
Methods
1. Preheat the 7-in-1 micro-steam oven to 190°C (hot air grill)
2. Mince the shrimp with food processor, transfer it to the kitchen machine (with silicone mixing paddle) and mix at level 3, add salt and mix it at level 7. Then, add sugar, ground pepper, egg whites, cornstarch, and mix until smooth, cover with saran wrap keep in the refrigerator (0-4℃) for 30 minutes
3. Wrap the preserved egg with shrimp paste (150g) and dip it with cornstarch, egg and bread crumbs
4. Put the preserved egg with shrimp on a baking tray lined with baking paper and brush with cooking oil, place inside the 7-in-1 micro-steaming oven and bake with hot air grill 190℃ + steam 3 for 15 minutes until golden
5. Cut into pieces and serve with Thai sweet chili sauce
6. Enjoy
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