KIMCHI LOADED SWEET POTATO FRIES WITH EGG RECIPE
- 1 tablespoon coconut oil or good-quality animal fat, plus extra for greasing
- 4 eggs sea salt and freshly ground black pepper
- 100g Quick Kimchi or enough to your liking
- 100g Dynamite Sauce
- 1 spring onion, thinly sliced
Sweet Potato Fries
- 700g sweet potatoes, cut into 1 cm thick batons
- 50g tapioca flour
- 600 ml melted coconut oil or good-quality animal fat
To make the fries, dust the sweet potato with the tapioca. Heat the oil or fat in a large saucepan to 160°C. (To test the temperature, add a small piece of sweet potato. If small bubbles of oil appear at the edges, it’s ready.) Add the sweet potato fries in three batches and cook for 3 minutes. Drain in a single layer on a paper towel, then transfer to the fridge to chill for 1 hour or the freezer for 15 minutes. Separate the fries after chilling and before deep-frying for the second time. Reheat the oil in the pan to 180°C. To check, place a piece of sweet potato in the oil and if it immediately bubbles quite vigorously, it’s ready. Deep-fry the sweet potato fries in three batches for around 2–2 ½ minutes, or until golden and crisp. Remove with a slotted spoon, drain on paper towel and season with salt.
Melt the 1 tablespoon of oil or fat in a large frying pan over medium heat. Crack in the eggs and cook for 2–3 minutes, or until cooked to your liking. Season with salt and pepper. Keep warm.
To serve, divide the fries between two serving bowls. Top with the kimchi and fried eggs and drizzle on the dynamite sauce. Sprinkle on some spring onion and pepper and serve right away.
- The leftover deep-frying oil or fat can be strained and stored in an airtight container in the fridge to be reused.
- You could also simply roast sweet potatoes in the oven until tender and top accordingly.