Crispy Breaded Egg Yolk, Maple Brown Butter, Kimchi Coleslaw & Black Sesame Seeds
by Ling
@ 23 Oct 2013
Ingredients
8 whole eggs, yolks and whites separated
150g white flour
1 whole egg
100g breadcrumbs
Cooking oil, for pan-frying
16 basil leaves, air-dried in refrigerator for about 10 minutes
Kimchi, cut into bite-sized pieces, to taste
Maple Brown Butter
50g butter
150ml maple syrup
Black Sesame Seeds
500g black sesame seeds
Salt, to taste
115g malto dextrin
Preparation
For the maple brown butter: Heat the butter in a saucepan over medium heat until browned. Remove saucepan from the heat. Add in the maple syrup and blend the mixture with a hand-held blender until well-incorporated. Set aside.
For the black sesame seeds: Blend the black sesame eeds in a thermo mix at high speed until a smooth onsistency is achieved, for about 10 minutes. Place the lack sesame purée into a mixing bowl and season with alt to taste. Gradually add in the malto dextrin and mix nto a dense powder. Set aside.
Place the egg yolks in the freezer until solidified. Whisk the hite flour and whole egg in a mixing bowl to a smooth batter. Remove the solidified egg yolks from the freezer and dip into the batter; then coat with the breadcrumbs. Chill the breaded egg yolks in the freezer for an hour.
Heat the cooking oil in a frying pan to 180°C and panfry the chilled breaded egg yolks until golden-browned. Remove the crispy breaded egg yolks from the heat and allow it to rest for a minute before serving.
Place 2 crispy breaded egg yolks onto each serving plate. Garnish with air-dried basil leaves and kimchi coleslaw. Sprinkle with black sesame seeds. Add a few drops of maple brown butter, to taste.
Serves 4
