There’s a reason palm oil is so beloved amongst industry figures and chefs alike, those who know and uphold its true merits. A true gift to mankind, the cooking fats of the palm fruit can be utilised in a variety of methods where the culinary arts are concerned; it is easily incorporated into every dish, from salad dressings to deep-frying, baking to stir-frying.
Not discounting its various health benefits, its wide application foci is reason enough for chefs all over to praise and love it. |
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INGREDIENTS:
5 large cuttlefish, cleaned and cut into rings
FOR MARINADE
1 egg • 1 tbsp corn flour 1 Ibsp rice flour
• 2 tsp salt
1/2 tsp curry powder. 1/4 tsp white pepper
FOR BATTER
1 salted egg yolk, mashed. 3 loop corn flour
2 tbsp rice flour • 1 loop custard powder
4 tbsp or more water. • palm oil for deep frying
FOR EGG FLOSS
1 cup palm oil • 3 tbsp butter. 1 sprig curry leaves
3 egg yolks, beaten
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METHOD:
1. Marinate cuttlefish with marinade ingredients overnight in
refrigerator.
2. Mix together ingredients for batter in a bowl.
3. Heat palm oil in a wok until hot
4. Dip cultlefiish into batter and deep fry until golden brown.
Do not overcrowd the wok.
5. To make egg floss, heat palm oil and butter in a wok, then add curry leaves 10 infuse.
Pour in egg yolks, turn heat down to medium and whisk until cooked. Strain and allow to cool.
6. Serve cuttlefish with egg floss.
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