Riding on the salted egg trend, this innovative recipe for 2 really highlights the creamy and salty flavours of the egg when combined with freshly cooked crunchy on the outside, chewy on the inside fries.
Ingredients
Long Fries
- 250g Knorr Mashed Potato Flakes
- 750ml hot water
- 75g all-purpose flour
- 25g corn starch
- 5g Knorr Salted Egg Powder
- 2g salt
Salted Egg Béchamel
- 60g butter
- 1L milk
- 50g flour
- 3g Knorr Salted Egg Powder
- 1g green onion, chopped
- 1g curry powder or 3 curry leaves
- 1g chilli
Preparation
Long Fries
- Mix the Knorr Mashed Potato Flakes with the water in a cooking pot over medium-high heat. Stir until the mixture is thick enough to form a ball.
- Press the mashed potato ball through a long french fry cutter to create the french fries.
- Fry in oil at 180°C until golden brown, then sprinkle with Knorr Salted Egg Powder and salt.
Salted Egg Béchamel
- Sauté chilli, green onion, Knorr Salted Egg Powder and curry powder in a pan.
- Whisk in milk and butter separately, then pour it into the pan and let it simmer.
- Add flour and whisk until the mixture thickens, then strain.
- Pour the béchamel into the pan, taste and season as needed.
Plating
- Scatter long fries messily on a board and pour the sauce generously over fries.
