金沙素香芋金磚
Taro Chunks with Salty Egg Yolk

材料：

好素素香芋金磚（對切）- 150克

咸蛋黃 – 5粒

 

調味：

牛油 – 5克

天婦羅粉 – 60克

水 – 適量
生粉 – 適量

Ingredients:

Soo Good Taro Chunks (halved) – 150g

Salty egg yolk – 5 pcs

 

Seasoning:

Butter – 5g

Tempura powder – 60g
Water
Cornstarch 

做法：

1. 咸蛋黃蒸20分鐘，壓碎成粉狀備用。
2. 天婦羅粉加水攪拌成糊狀，再下少許油攪勻。
3. 素香芋燒沾生粉後再沾上天婦羅粉漿。
4. 素香芋燒放入170度油中炸至金黃色備用。
5. 將牛油用慢火煮溶化，加入咸蛋黃攪拌至起泡關火。
6. 加入素香芋燒炒至均勻後上碟即可。

Steps:

1. Steam salty egg yolks for 20 minutes, mash and set aside.
2. Add water to the tempura powder, stir to combine. Then add some oil and stir.
3. Coat Taro Chunks with cornstarch, then with tempura mixture.
4. Deep-fry Taro Chunks in 170 ºC oil until golden brown, drain and set aside.
5. Heat butter in a pan with low heat, stir-fry mashed salty egg yolk until bubbled. Turn off the heat.
6. Add Taro Chunks and stir to combine. Ready to serve