Fried Egg Dip

This delightful snack transforms simple ingredients into a treat that balances sweet and savory notes perfectly. The star is the thin, crispy pancake wrapper, made from a light flour batter and pan-fried until golden. Inside, you'll find a generous portion of sweet red bean paste, a classic filling in many Asian cuisines. The contrast between the crunchy exterior and the soft, sweet interior creates a satisfying texture. While the ingredients list mentions apples, they are likely omitted in the final cooking steps or used as a garnish not included in the core recipe. This dish is perfect for a quick afternoon tea, a unique appetizer for parties, or a comforting snack. It&# 226;ÂÂs easy to prepare and brings a touch of international flair to your kitchen table.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 26.0

Dietary: Vegetarian

Description

This delightful snack transforms simple ingredients into a treat that balances sweet and savory notes perfectly. The star is the thin, crispy pancake wrapper, made from a light flour batter and pan-fried until golden. Inside, you'll find a generous portion of sweet red bean paste, a classic filling in many Asian cuisines. The contrast between the crunchy exterior and the soft, sweet interior creates a satisfying texture. While the ingredients list mentions apples, they are likely omitted in the final cooking steps or used as a garnish not included in the core recipe. This dish is perfect for a quick afternoon tea, a unique appetizer for parties, or a comforting snack. It&# 226;ÂÂs easy to prepare and brings a touch of international flair to your kitchen table.

Ingredients

4 ounce (125 g) red bean paste
4 Large green apples, peeled, cored
1 cup (125 g) all-purpose (plain)

Directions

1
Combine flour, custard powder, egg, and sufficient water in a bowl to make a batter with the consistency of thin cream.
2
Heat a wok over medium heat and grease with 1 teaspoon of oil, swirling to coat the bottom and sides.
3
Pour about 1/4 cup of batter into the hot wok and swirl immediately to create a thin, even pancake.
4
Cook until the top of the pancake has set and the underside is golden brown.
5
Remove the pancake and set aside on a flat surface, browned side up. Repeat until all batter is used.
6
Spread a dollop of red bean paste onto the center of each pancake.
7
Fold the edges of the pancake inward to enclose the paste completely.
8
Heat a little oil in the wok over medium-high heat.
9
Fry the stuffed pancakes until golden and crispy on the outside.
10
Cut into bite-sized pieces and serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 26.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.2g5%
Sugars 5.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Preparation Tip: Have all ingredients measured and ready before you start cooking, as the pancakes cook quickly.

Ingredient Note: The original ingredient list includes green apples, but they are not used in the cooking steps provided. They may be intended as a fresh garnish or side dish to balance the sweetness of the bean paste.

Storage: Best served fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispiness.

Variation: For a vegan version, ensure the custard powder and egg substitutes are plant-based, or omit the egg and add a little more water to the batter.

Keywords: red bean paste, stuffed pancake, asian snack, crispy, sweet filling, wok cooking, flour batter, appetizer, dessert, street food, pan fried, quick recipe, vegetarian, tea time, snack, filling, crunchy, golden brown, simple, homemade

Read it online: https://www.chefs-mate.com/recipe/fried-egg-dip/