TOKNENENG (FRIED HARD BOILED EGGS)

Steps:

• Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
• Prepare the batter by putting a few drops of red and yellow food colouring into the water to get a deep orange colour. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour and mix well until there are no lumps.
• Heat oil in deep fryer or large wok.
• Dredge the peeled eggs into the cornstarch then drop them into the batter so it's fully covered. using a bamboo skewer, poke the eggs to drop them into the oil. Deep fry until the batter is crispy. Remove with slotted spoon and drain on paper towels.
• To make the sauce: Mix all the ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool. Serve the eggs with a side of dipping sauce.