Sriracha, nectar of the gods.
It is a vinegary, spicy, red pepper delicacy (also known as rooster sauce), that I usually toss into, oh everything. It gives a hint of smoky chili heat to otherwise bland meatballs, adds that je ne sais quoi to salad dressing, and my constant culinary companion, a spicy aioli, with you guessed it, sriracha as the main ingredient (I also substitute greek yogurt for mayo to lighten it up).
A recent article from the NY Times sites it as a 'sleeve trick for chefs' like Mr. Jean-Georges Vongerichten who uses the red sauce in rice-cracker-crusted tuna with citrus sauce and surprisingly as the secret to a perfectly balanced hollandaise. “The other night, I used some of the green-cap stuff with asparagus,” Mr. Vongerichten states. “It’s well balanced, perfect in a hollandaise.”
This recipe for deep fried eggs is a bit labor intensive, for a cocktail snack alone, so I included them as a main and served along side cesar salad. It was a perfect dinner pairing, since the sriracha taste wasn't too strong in the egg or remoulade. Healthy trick for husband too, who doesn't usually mind vegetarian fare if it is deep fried.
For more sriracha recipes, check out my pinboard devoted to the condiment here.
For full recipe with remoulade, head to Bon Appetit.
- 9 large eggs, room temperature
- 1/4 cup buttermilk
- 2 tablespoons sriracha sauce
- 1/2 cup all purpose flour
- 1/2 cup semolina flour (pasta flour)***
- 1 cup panko (Japanese breadcrumbs)
- 1 teaspoon coarse kosher salt
- Peanut oil or rice bran oil (for frying)
- Dandelion greens (for garnish)
Gently lower 6 eggs into large saucepan of boiling water, reduce heat to medium, and simmer 6 minutes for soft-boiled eggs. Drain. Cover eggs with cold water and cool. Very gently crack and peel eggs.
Whisk remaining 3 eggs, buttermilk, and sriracha in medium bowl. Whisk both flours in another medium bowl. Mix panko and coarse salt in another medium bowl. Working with 1 soft-boiled egg at a time, gently roll in flour mixture, then egg mixture, then panko mixture. Place on rimmed baking sheet.
Preheat oven to 325°F. Pour enough oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 375°F. Working in 2 batches, fry eggs until brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer fried eggs to ovenproof plate and place in oven 3 minutes to heat through.
Spoon 1/4 cup remoulade into center of each of 6 plates; top each with 1 egg. Garnish with dandelion greens.