Deep-fried Deviled Eggs with Coconut Milk

AJI-NO-MOTO® Umami Seasoning

Ingredients

Deep-fried egg white:
  • 5 pcs. (250g) Egg, hard-boiled, cut into half
  • 1/3 cup (50g) Flour
  • 2 pcs. (100g) Egg, beaten
  • 1/4 pack (2.8g) AJI-NO-MOTO® Umami Seasoning
  • 1/2 cup (50g) Breadcrumbs
  • 2 cups (500ml) Cooking oil
Egg yolk mixture:
  • 1/4 cup (60ml) Coconut milk
  • 1/4 cup (50g) Sweet potato, boiled, mashed
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 tsp. (1g) Salt, iodized
  • 1 tsp. (5g) White sugar
  • 1/4 tsp. (0.6g) Ground black pepper
  • 2 Tbsps. (20g) Red bell pepper, chopped
  • 2 Tbsps. (10g) Spring onion, chopped

Procedure

  1. COAT. Slice hard-boiled eggs into half then separate the yolks from the egg whites. Coat the egg whites with flour, then dip in beaten egg mixed with AJI-NO-MOTO®, then coat with breadcrumbs.
  2. DEEP-FRY. In a pan, heat oil. Deep-fry the coated egg whites until golden brown. Drain excess oil using strainer or colander. Set aside.
  3. MIX. In a bowl, mash the boiled egg yolks then add coconut milk, sweet potato, AJI-NO-MOTO®, salt, sugar, and pepper. Mix well until it forms a smooth paste.
  4. FILL. Using a piping bag or a spoon, add each deep-fried egg whites with the egg yolk mixture. Top with red bell peppers.
  5. SERVE. Transfer to a plate then garnish with spring onion. Serve.

Cooking Tips

If using large eggs, cook the eggs in boiling water for 11-13 minutes for hard-boiled doneness. Make sure to cool immediately in an ice bath or cold water to stop the cooking.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 2 pcs. (100g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
290.3
Carbohydrates (g)
20.3
Proteins (g)
12.4
Fat (g)
17.2
Dietary Fiber (g)
1.5
Calcium (mg)
42.3
Iron (mg)
2.2
Sodium (mg)
392.9

Good to Know Nutrition Facts

Vitamin B12 in eggs promotes healthy red blood cells. Most of it comes from the yolk than the whites. Reduced sodium by 35% Original sodium content: 1 1/2 tsp. (7g) Salt

Ratings

No ratings yet.