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Deep fried twisted egg puffs are thin pieces of egg dough that are twisted into knots and deep fried. The flaky pieces are then drizzled in honey syrup with sesame seeds added on top.
Two of my favorite places to enjoy this sticky dessert are Koi Palace in Daly City, CA, and Hong Kong Lounge in San Francisco, CA. Both restaurants serve the dish while it’s still hot, before the deep fried dough goes soft.
This recipe uses the shortcut of egg wonton wrappers in place of an egg dough made from scratch. Try as I might, I can’t find a good recipe for the dough. If you have one, please leave it in the comments.
Can you share any expert tips from your experience making deep fried twisted egg puffs? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!
Deep Fried Twisted Egg Puffs Recipe
Makes: 20 | Prep Time: 10 Minutes | Cook Time: 10 Minutes
Adapted From: Christine’s Recipes
Ingredients
20 egg wonton wrappers
honey to taste
oil, for deep-frying
Directions
1. Fold each wonton wrapper into half. Cut a slit in the middle of each wrapper, leaving a 1/2 inch edge at each end. Thread one end reversely through the slit to form a bow tie shape.
2. Bring a pot of oil to boil. Deep fry the wontons in batches over medium heat until light yellow. Drain with a strainer, place on kitchen paper to absorb excess oil and let them cool completely. Serve with drizzled honey.
HT: Photo by roland via Wikimedia Commons.
Miss. Leung
I don’t want to use the Wonton Wrappers. Do you have any recipe to make the real Twisted Egg Puffs?
Dim Sum Central
Hi Miss Leung, thanks for stopping by. I’ve searched high and low, but haven’t had any luck finding a recipe that doesn’t use the wonton wrappers.