Ingredients
- 4 balut, cooked and peeled
- 1/4 cup flour
- 1/4 cup canola oil
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 3 Thai chilli peppers, minced
- 1/2 small red bell pepper, seeded and chopped
- 1 tablespoon soy sauce
- 3 tablespoons oyster sauce
- 1/4 cup water
- 1 tablespoon green onions, chopped
- pepper to taste
Instructions
- In a shallow plate, lightly dredge peeled balut with flour.
- In a wide pan over medium heat, heat oil. Add balut and cook, turning once or twice, until lightly browned. Remove from heat and drain on paper towels.
- Remove oil except for about 1 tablespoon from the pan. Add shallots, garlic, ginger, chilli peppers, and bell pepper. Cook, stirring regularly, until softened and aromatic.
- In a bowl, combine soy sauce, oyster sauce, and water. Stir together until blended. Add to pan and bring to a boil.
- Add balut and continue to cook, gently turning to coat in sauce, until heated through and sauce is thickened. Season with pepper to taste.
- Remove from pan and arrange on sizzling plates. Garnish with green onions and serve hot.
Nutrition
Calories: 248kcal | Carbohydrates: 12g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 618mg | Sodium: 726mg | Potassium: 238mg | Sugar: 2g | Vitamin A: 980IU | Vitamin C: 26.2mg | Calcium: 56mg | Iron: 3.4mg
