Recipes Archive

Bread recipes

Cape Malay-style chicken sloppy joes

20 minutes

Lamb recipes

Tempura eggs

10 minutes

Tempura eggs

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

canola oil, for deep-frying
4 free-range eggs
100 g Woolworths tempura batter
ponzu sauce, for serving
pickled ginger, for serving
steamed jasmine rice, for serving

Method

1. Heat the oil to 180°C in a saucepan. Place the eggs in simmering water and cook for 5 minutes, then cool and peel.

2. Prepare the tempura batter according to package instructions, then dip the eggs into the batter and transfer straight into the oil. Fry until crispy, this should take 1–2 minutes per egg. Serve with the ponzu sauce, pickled ginger and jasmine rice.

Find more egg recipes here.

Photography: Jan Ras
Food assistant: Bianca Strydom

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Stuffed tray-bake focaccia

Pork ragù with polenta

Quick-and-easy melanzane

Lemon-and-tomato pasta

Stroopwafels

Broad bean-and-pancetta soup

Tahini wraps

Bakery-style banana bread

Cape Malay-style chicken sloppy joes

Lamb-and-brinjal mince

Pickled red cabbage slaw

Tempura eggs

Tempura eggs

Ingredients

Method