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Crunchy Potato Balls with Salted Egg

Name: Crunchy Potato Balls with Salted Egg
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 7 oz. Salted duck egg yolk; Potato Balls; 1 tbsp. Olive oil; 7 oz. Ground beef; 1/4 tsp. Salt; 1/4 tsp. Ground black pepper; 1½ oz. Butter; 1 small Yellow onion, diced; 2 tbsp. Green onion, chopped; 1 tbsp. Light soy sauce; 1/4 tsp. Sugar; 1 tbsp. Shaoxing wine; 5 large Mashed potato; 1/4 cup Milk; 1 large Egg; 1/2 tsp. Salt; 1/2 tsp. Ground black pepper; Crispy Coating; 2 cup Bread crumbs; Deep fry; 2 qt. Cooking oil; Stir fry; 2 tbsp. Cooking oil

Chef John Zhang

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5 stars rating if you like it!

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This salted egg-yolk recipe is a delicate, creative appetizer you can easily make any time. You can make them as a snack or part of a meal.

Recipe

PRE TIME: 30 min

COOKING TIME: 25 min

TOTAL TIME: 55 min

2 SERVING

Ingredients:

7 oz. Salted duck egg yolk
Potato Balls
1 tbsp. Olive oil
7 oz. Ground beef
1/4 tsp. Salt
1/4 tsp. Ground black pepper
1½ oz. Butter
1 small Yellow onion, diced
2 tbsp. Green onion, chopped
1 tbsp. Light soy sauce
1/4 tsp. Sugar
1 tbsp. Shaoxing wine
5 large Mashed potato
1/4 cup Milk
1 large Egg
1/2 tsp. Salt
1/2 tsp. Ground black pepper
Crispy Coating
2 cup Bread crumbs
Deep fry
2 qt. Cooking oil
Stir fry
2 tbsp. Cooking oil

Directions:

Step 1

Finely minced the salted egg yolks, otherwise, it is hard to become a paste.

Step 2

In a large cooking pan over high heat, add olive oil and ground beef, stir fry until brown, then add salt and black pepper to season. Add butter, brown onion, green onion, light soy sauce, sugar, and Shaoxing cooking wine. Mix well and set aside.

Step 3

In a mixing bowl, add mashed potato, prepared ground beef, milk, egg, and salt and pepper to taste. Mix completely. Roll into balls and set aside.

Step 4

On a plate, add bread crumbs, evenly coat each potato ball with bread crumbs.

Step 5

In a wok over low heat, add enough oil, as the oil temperature reaches 140°F-170°F/60°C-80°C, gently put in the potato balls, deep fry them for 8-10 minutes. Then remove and drain.

Step 6

In another cooking pan over very low heat, add oil and minced salted egg yolk, constantly stir for 3-5 minutes until fragrant and pasty. Add deep-fried potato balls, gently stir until all balls are evenly coated with egg yolk paste.

Step 7

Notes: Do not deep fry the balls loner than 8-10 minutes, and keep the oil temperature, not over 140°F-170°F/60°C-80°C. Don't add too much oil when frying salted egg yolks, otherwise, it's too greasy, keep the heat at very low to prevent scorching.

Final Notes

Steam salted egg yolks in a steamer for 15-20 minutes until fully cooked. Boil the potatoes for 15-20 minutes, then mash them into the mashed potato. set aside.