Hong Kong French Toast

Ingredients

• 4 thick slices white sandwich bread, about 2cm each
• 3 tbsp smooth peanut butter or kaya jam
• 2 eggs
• 3 tbsp evaporated milk
• Pinch of fine salt
• 500ml neutral oil, for frying
• 20g cold salted butter
• 3 tbsp golden syrup or condensed milk

Before you cook

• Trim the crusts from all four slices of bread.
• Spread the peanut butter thickly over two slices and top each with a second slice.
• Press each sandwich down firmly with your palm so it holds together.
• Beat the eggs with the evaporated milk and salt in a shallow dish wide enough to take a sandwich.

Steps

1. Pour the oil into a deep pan to a depth of about 3cm and heat it to 170C.
2. Dip one sandwich into the egg mixture, holding it for 10 seconds a side so the bread drinks it up.
3. Lift the sandwich, let the drips fall, and lower it away from you into the oil.
4. Fry for 90 seconds, until the underside is deep gold.
5. Turn the sandwich with tongs and fry the second side for another 90 seconds.
6. Lift it onto kitchen paper and let it drain for 30 seconds.
7. Repeat with the second sandwich.
8. Cut each sandwich in half on the diagonal and stack them on warm plates.
9. Drop a thick slice of cold butter on top so it slumps into the crust.
10. Pour over the golden syrup and serve at once, with milk tea.