Hong Kong-Style Mochi French Toast

Candied Peanuts

• Hong Kong-style peanuts, shelled with the skins left on (soaked at least 10 minutes, then drained and pressed dry)
• Neutral oil, for frying
• Diamond kosher salt, a generous pinch
• A tiny bit of sugar

French Toast

• Japanese milk bread, sliced a little under 1 inch thick (save the crusts for French toast sticks)
• Peanut butter (Lucas likes Skippy natural)
• Ice cream mochi (or daifuku / any stuffed mochi)
• 2 eggs
• 2 tablespoons milk
• A little sugar and salt, for the batter
• Neutral oil, for deep frying

To Finish

• Triple sec
• Vanilla ice cream
• Lyle's golden syrup
• The candied peanuts, roughly chopped (keep them chunky for texture)

Directions

• Make the candied peanuts: soak the shelled peanuts (skins on) for at least 10 minutes, until they start to leach color into the water. Drain and press them dry, without crushing.
• Add the peanuts to cold neutral oil and bring the heat up very slowly (the traditional southern Chinese way). When big bubbles turn to small bubbles and the color deepens, pull them a touch before they look done, since residual heat keeps cooking them to a deep brown. Lift out and drain off the excess oil.
• Toss the hot peanuts with a generous pinch of kosher salt and a little sugar. Let them cool until crisp, then set aside.
• Spread peanut butter on both cut sides of two slices of milk bread.
• Flatten a piece of ice cream mochi and press it into the middle to make a sandwich. Press the edges so it holds together, and season lightly with a little salt or sugar.
• Whisk a quick batter: 2 eggs, 2 tablespoons milk, and a little sugar and salt.
• Heat neutral oil to about 300F. Batter the sandwich and lower it in; it should float. Fry patiently, flipping once, until it puffs and goes a little past golden brown for real caramelization. Drain briefly on each side.
• To serve, splash with triple sec, then pile on vanilla ice cream, the chopped candied peanuts, and a generous (excessive!) pour of golden syrup.

From MUNCHIES on Instagram, chef Lucas Sin's Hong Kong diner-style French toast stuffed with peanut butter and ice cream mochi. Method transcribed from the video.