From West SumatraCakes & Snacks
Telur Barendo (Minang Lace Egg Fritters)
Telur Barendo
A Minang snack of beaten egg drizzled thinly into hot oil until it sets into a crisp, lacy nest. Usually eaten with red sambal lado or warm rice.
- Time
- 20 min
- Serves
- 4 people
- Origin
- West Sumatra
- Type
- Cakes & Snacks
Ingredients
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How to Make
Beat the eggs, rice flour, salt and pepper until smooth with no lumps. Add the spring onion.
Heat plenty of oil in a deep wok until very hot.
Using a ladle or small funnel, drizzle the batter thinly from a height in circles over the oil.
Let it puff into a lace. Fold or roll it gently with a spatula once the underside starts to colour.
Fry until golden and crisp, then drain on paper.
Repeat with the rest of the batter. Serve with sambal lado.
Kitchen tip
The oil must be very hot before you drizzle. If it is not hot enough, the egg clumps instead of forming a lace.
Questions
Where does Telur Barendo (Minang Lace Egg Fritters) come from?
Telur Barendo is a traditional dish from West Sumatra (capital: Padang), in the Sumatra region of Indonesia.
How long does Telur Barendo (Minang Lace Egg Fritters) take to make?
It takes about 20 min in total to make 4 servings, including preparation.
What is the secret to a good Telur Barendo (Minang Lace Egg Fritters)?
The oil must be very hot before you drizzle. If it is not hot enough, the egg clumps instead of forming a lace.
