Set in a revamped 1950s corner shop, Ben O’Donoghue’s bright new Billy Kart Kitchen in Brisbane offers a new take on cafe fare.
aussie-asian deep-fried eggs with speck, prawns and chilli
Serves 4
Sunflower oil, to deep-fry,
plus extra to brush
8 slices speck or bacon
12 green prawns, peeled
(tails in tact), deveined
8 eggs
1 long red chilli, seeds removed,
thinly sliced
2 spring onions, thinly sliced
Oyster sauce, to serve
Preheat a chargrill pan over high heat.
Brush pan with oil, then cook speck, turning, for 5 minutes or until crisp.
Transfer to a plate.
Add prawns, season and chargrill, turning, for 3 minutes or until cooked.
Transfer to plate with speck and cover with foil to keep warm.
Meanwhile, pour 3cm oil into a deep non-stick frypan and heat to 160 C (a cube of bread will turn golden in 21/2minutes).
Crack 1 egg into a cup, then carefully slide it into the hot oil.
Deep-fry, using a wooden spoon to keep the egg together, for 1 minute or until cooked, then remove from the oil and drain on paper towel.
Repeat with remaining eggs. To serve, divide prawns and speck among 4 plates.
Top with eggs, chilli and spring onion, then drizzle with oyster sauce.
