Deep Fried Eggs With Sauces
|Reduced-calorie mayonnaise||2 Tablespoon|
|Yogurt||2⁄3 Cup (10.67 tbs)|
|Curry powder||2 Teaspoon|
|Fresh pineapple slices||2|
|Ketchup||1⁄2 Cup (8 tbs)|
|Fresh ginger piece/1/4 teaspoon dried ginger||1 Small|
|Cayenne pepper||1⁄4 Teaspoon|
|Ground coriander||1 Pinch|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Grated coconut||1 1⁄4 Cup (20 tbs)|
Hard-boil 8 eggs for 8 to 10 minutes, place briefly in cold water.
Peel and set aside to cool.
For the curry sauce mix the mayonnaise with the yogurt and the curry.
Peel the apple and grate into the sauce.
Peel the banana, slice lengthwise, cut into small pieces and mix into the sauce.
Flavor the sauce with the salt and sugar.
For the pineapple sauce, peel, halve, core, and dice the pineapple slices.
Mix in the ketchup, and grate the ginger or press through a garlic press into the mixture.
Season with the cayenne pepper and the coriander.
Heat the oil in a deep fryer to 350°.
Whisk the raw egg in a bowl.
Roll each hard-boiled egg in the flour, egg and coconut.
Press the breading on well.
Fry the eggs 2 to 3 minutes in the hot oil until they are golden brown.