Salted Egg Yolk Fries

Steps

How to make it

Prep 18 min · Cook 18 min

1. Pat 薯條 250 g thoroughly dry; finely chop 九層塔 10 g; have 金沙醬 as needed, 鹹蛋黃醬 2 tbsp, and 辣椒碎 1/2 tsp ready.
2. Heat 炸油 600 ml to 160°C; blanch-fry fries in batches 3 minutes; drain and rest.
3. Raise oil to 175°C; refry 3–4 minutes until golden and crisp; drain on a wire rack.
4. While fries are hot, toss in a large bowl with 海鹽 1/2 tsp.
5. In a small pan over very low heat, stir 鹹蛋黃醬 2 tbsp with 金沙醬 as needed until flowing (add 1 tsp warm water if too thick).
6. Pour golden sauce over fries and toss quickly to coat evenly; mix in 辣椒碎 1/2 tsp and chopped basil.
7. Mound high in a basket; sprinkle a little more basil on top; serve while sauce is still flowing and fries are crisp.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins