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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.