Gastronomixs

Mini croquette of egg yolk coated in prawn crackers

Cooked to precisely the right temperature to give the yolk a soft structure and enable it to withstand the heat of the deep-fryer.

Mini croquette of egg yolk coated in prawn crackers

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Ingredients

As needed:

 

eggs

As needed:

 

prawn crackers

As needed:

 

smoked salt

Preparation method

  • Heat the Roner or other hot water bath to 62°C.
  • Place the eggs in the bath and simmer for 2 hours.
  • Rinse for at least 5 minutes until cold.
  • In the meantime, finely grind uncooked prawn cracker sheets in a blender.
  • Crack the eggs, rinse the egg white from the yolks.
  • Whilst the yolks are still moist, coat in the ground prawn crackers.
  • Briefly deep-fry at 180°C until the prawn crackers have puffed up and the egg is lukewarm inside.

 

Serving suggestions

  • As part of a composition with e.g. curry, rice and courgette.
  • As part of a composition with e.g. noodles, scampi, spring onion and sweet pepper.
  • As part of a composition with e.g. garam masal mayonnaise and pickeld onion.

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