Crispy Breaded Egg Yolk, Maple Brown Butter, Kimchi Coleslaw & Black Sesame Seeds
@ 23 Oct 2013
8 whole eggs, yolks and whites separated
150g white flour
1 whole egg
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
150ml maple syrup
Black Sesame Seeds
500g black sesame seeds
Salt, to taste
115g malto dextrin
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.