Tokneneng

Ingredients

Hard-boiled eggs

6, peeled

All-purpose flour

1 cup

Cornstarch

1/2 cup

Baking powder

1 teaspoon

Salt

1/2 teaspoon

Red food coloring

2-3 drops

Water

3/4 cup (adjust as needed for batter consistency)

Cooking oil

for deep frying

Vinegar

1/2 cup (for dipping sauce)

Salt

to taste (for dipping sauce)

Pepper

to taste (for dipping sauce)

Instructions

1. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well to ensure even distribution of dry ingredients.
2. Gradually add water to the dry mixture while stirring continuously until a smooth, thick batter forms. Adjust the water amount if necessary to achieve the desired consistency.
3. Add 2-3 drops of red food coloring to the batter and mix thoroughly to create a vibrant hue.
4. Heat cooking oil in a deep pan or pot over medium heat until it reaches about 350°F (175°C).
5. Carefully dip each hard-boiled egg into the batter, ensuring they are fully coated. Allow excess batter to drip off before frying.
6. Gently place the coated eggs into the hot oil, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes, turning occasionally for even cooking.
7. Once cooked, remove the Tokneneng from the oil and drain on a paper towel to remove excess oil.
8. For the dipping sauce, simply combine vinegar, salt, and pepper in a small bowl. Adjust seasoning to taste.
9. Serve the Tokneneng hot with the vinegar dipping sauce for a deliciously crunchy and tangy experience.