Tokneneng

Ingredients for Tokneneng

• 6 hard-boiled duck or chicken eggs
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 tsp baking powder
• 3/4 cup water
• 1 tbsp annatto powder
• Salt, divided
• Freshly ground black pepper, divided
• Oil, for deep-frying
• 1/3 cup cane vinegar
• 1/3 cup water
• 2 tbsp sugar
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 1 red chilli, finely chopped with seeds

How to cook Tokneneng

1. 1.Whisk flour, cornstarch, baking powder, water, annatto powder, salt, and black pepper. Rest batter for at least 30 minutes.
2. 2.Combine cane vinegar, water, sugar, shallot, garlic, chilli, 1/2 teaspoon salt, and black pepper for the dip.
3. 3.Coat each hard-boiled egg evenly in batter.
4. 4.Heat oil in a wok over medium-high heat. Fry battered eggs one at a time until crisp and golden.
5. 5.Drain well and serve immediately with the vinegar dip.