Coconut Marinade Egg Fried snacks. Fast Delivery Buy Now & Save Looking For Fried Egg? We Have Almost Everything on eBay. Heat the coconut oil in a pan over medium heat; add the aromatics - the green chilli, cinnamon stick, cloves, cardamom pods, peppercorns and curry leaves.
Whisk the eggs well with a little water.
Lay out three containers — one each for the flour mixture, egg wash and coconut.
Remove the chicken strips from the marinade.
You can cook Coconut Marinade Egg Fried snacks using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Coconut Marinade Egg Fried snacks
- You need 4 of dry red chillies.
- Prepare 2 tablespoon of daliya daal.
- You need 1/2 cup of grated coconut.
- Prepare 1/2 inch of piece ginger.
- You need 4 cloves of garlic.
- It's 10 of black pepper corn.
- Prepare 1/2 teaspoon of salt.
- Prepare 2 tablespoon of water.
- You need 2 tablespoon of oil to roast the eggs.
- Prepare 4 of Boiled Eggs.
Dip each strip first in flour,. Coconut oil toasts rice grains, lightly coats vegetables, and sizzles eggs in this dish, lending its unique tropical taste and richness. You get an extra dose of richness if you leave the egg yolks. In a bowl, scramble the eggs and pour in the pan while stirring.
Coconut Marinade Egg Fried snacks instructions
- For marinade to coat the eggs. Take a small grinder and add in the following ingredients. Dry Red Chillies, daliya daal, coconut, Ginger, Garlic, Black Pepper, and Salt. Add 2 tablespoon of water and grind to a smooth paste..
- Halve the eggs into two and apply the masala liberally on the yolk side of the halved eggs. Let it marinate for 5 minutes..
- Heat oil on a skillet and place the eggs yolk side down and roast for couple of minutes. Turn the eggs and roast the white side for a minute. Remove from heat..
- Serve hot with a garnish of chopped coriander leaves..
Mix in the coconut aminos and fish sauce. Add freshly chopped herbs, lime juice and cook for a minute. Take off the heat and set aside. Add toasted flaked almonds. (Note: To toast the almonds, simply place them on a pan and roast over medium-high heat. Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly.