Egg battered fries with spicy lemon dip (dansu yangyu, Yuanjiang)
Chinese cuisine › Yunnan · Chinese Cooking Demystified · ♥ 4.6K likes · 83K views · 6 min video
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Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- lemon
- spicy fresh chili
- chopped cilantro
- finely minced garlic
- soy sauce
- water
- rice vinegar
- oyster sauce
- sugar
- salt
- MSG
For the dip, combine lemon, fresh chili, chopped cilantro, minced garlic, soy sauce, water and rice vinegar; season with oyster sauce, sugar, salt and MSG.
The spicy lemon dip
- 120 g self-rising flour
- 2 whole eggs
Put the self-rising flour in a bowl, crack in the eggs and fold together.
Add water a little at a time until it comes together, about three tablespoons; do not overmix.
- 3 tbsp water
- 315 g potato
Peel the potato and cut it into quarter-inch fries, a crinkle cut if you have the knife.
Toss the fries in the batter; it will be a little uneven.
- oil
Tip everything, excess batter and all, into a wok of 180C oil and jostle well with chopsticks at once to break the potatoes apart and work air into the batter.
Jostle again after about 30 seconds, then fry at about 150C for four more minutes, or until the oil temperature creeps back up to 180C.