Eggy Curry Pan-Fried Tangyuan

Name: Eggy Curry Pan-Fried Tangyuan
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 small pieces curry roux; 10 1/2 oz (300 grams) mini tangyuan (glutinous rice balls); 2 large eggs

凱茜媽咪の廚房 @Kathy_kitchen

Pan-fried mini tangyuan with a rich egg aroma, topped with vegetarian curry sauce. Grandma, who eats vegetarian, loves it too. The chewy, delicious texture makes it irresistible—you’ll want bite after bite. An unforgettable, tasty dish.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

20 minutes

Serves 4 servings

2small pieces curry roux
10 1/2 oz (300 grams)mini tangyuan (glutinous rice balls)
2large eggs

Saved

Steps

20 minutes

1

Prepare the ingredients. Here are two ways to pan-fry tangyuan: one with a rich egg flavor, and one with a lighter egg flavor.
2

[Tangyuan Pan-Fry 1]
Use a skillet or nonstick pan over medium-low heat. Add 1 teaspoon vegetable oil, then add half of the frozen mini tangyuan.
3

Add 1/2 cup hot water.
4

Cover and cook for 5 minutes.
5

Continue to cook over medium-low heat until the tangyuan turn white and soften. Use a spatula to gently shape them.
6

Flip the tangyuan and pan-fry until golden and slightly crispy, then flip and fry the other side until golden. Remove and set aside.
7

Crack 1 egg and beat it well.
8

Pour half of the beaten egg into the pan to make a large round egg crepe.
9

While the egg is still slightly runny, place the pan-fried tangyuan on top of the egg crepe.
10

Pour the remaining egg over the tangyuan.
11

Once the egg is set, use a spatula to flip and cook the other side of the tangyuan.
12

Pan-fry until both sides are golden, then remove and set aside.
13

[Tangyuan Pan-Fry 2] Lighter Egg Flavor
Use a skillet or nonstick pan over medium-low heat. Add 1 teaspoon vegetable oil, then add half of the frozen mini tangyuan.
14

Beat 1 egg with 2 tablespoons water until well mixed. Pour half of the egg mixture over the tangyuan in the pan.
15

Cook over medium-low heat until the tangyuan turn white and soften. Flip with a spatula. Pour the remaining egg mixture over the tangyuan.
16

Pan-fry until both sides are golden, then remove and set aside.
17

In a saucepan, add 1 cup (250 ml) water and bring to a boil. Add S&B vegan curry roux (mild), stir to dissolve, then simmer on low until thickened. The curry sauce for this dish should be a bit thicker.
18

Arrange the pan-fried tangyuan on a plate and spoon over some curry sauce.
19

Spread the curry sauce over the tangyuan—it tastes a bit like pizza!
20

Tear the tangyuan by hand and dip in the curry sauce—so delicious you’ll want to lick your fingers.
21

A great new way to enjoy tangyuan for the Winter Solstice or New Year!
22

Crispy and fragrant, this is truly delicious. Curry sauce is a real helper for home cooks.
23

[Tips]
*This recipe makes 2 batches of pan-fried tangyuan.
*If the finished dish cools down, you can reheat it in the oven for even better flavor.
*No need to thaw frozen tangyuan—just cook them straight from the freezer.
*Tangyuan are made from glutinous rice, so enjoy in moderation to avoid digestive discomfort.