Ingredients
- 12 slices white bread
- ½ cup smooth peanut butter
- 4 eggs
- 2 tbsp coconut milk
- 1 tsp vanilla essence
- A pinch of salt
- 1 cup vegetable oil (for frying)
- To serve:
- 80g butter
- 3 Tbsp sweetened condensed milk
- Milk tea of your preference
Method
- Spread peanut butter on two slices of bread. Stack them with the peanut butter sides facing up, then finish with a plain slice on top. Press gently to stick together and trim the crusts. Repeat to make four sandwiches.
- In a shallow bowl, whisk together the eggs, coconut milk, vanilla essence, and salt until smooth.
- Heat the oil in a pan over medium heat.
- Dip a sandwich into the egg mixture, edge by edge, ensuring all sides are coated. Let any excess drip off, then carefully lower it into the hot oil, starting with the cut edges first.
- Fry the cut edges first for 20 seconds per side, then cook the top and bottom for 1–2 minutes each, or until golden brown. Remove and drain on a paper towel.
- Repeat with the remaining sandwiches.
- Serve warm with a generous square of butter, a drizzle of sweetened condensed milk and some milk tea to your liking
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
