SURPRISE DEVILLED EGGS SALAD

SURPRISE DEVILLED EGGS SALAD: HARD BOIL A COUPLE OF EGGS AND COOL COMPLETELY. BOIL A CHUNK OF STEAK FILLET WITH SOME KNORR CUBES AND ONIONS AND GARLIC UNTIL VERY SOFT. SLICE THE BOILED STEAK INTO FINE SHREDS AND SPRINKLE A LITTLE SALT AND KNORR THEN COAT THE SHREDDED BEEF IN A MIXTURE OF WHEAT FLOUR AND CORN FLOUR. DEEP FRY THE SHREDDED BEEF UNTIL ITS CRUNCHY ON THE OUTSIDE AND STILL SOFT ON THE INSIDE. WASH A BUNCH OF SCENT LEAVES OR NCHEONWU LEAVES AND BLEND WITH HALF A CUP OF OLIVE OIL AND A SMALL ONION UNTIL SMOOTH. GENTLY HEAT UP THE OIL AND SCENT LEAF PUREE AND U WILL FIND THAT IT TURNS BRIGHT GREEN. ADD A LITTLE KNORR TO TASTE. CUT THE EGGS IN HALF AND SCOOP THE YOLK INTO A SMALL BOWL. TRY AND KEEP THE WHITES INTACT. TO THE YOLK, ADD FINELY CHOPPED ONIONS, 2 SPOONS OF MAYONAISE, THE WARMED UP SCENT LEAF PASTE AND THE CRUNCHY SHREDDED BEEF. MIX AND COOL THEN SCOOP THIS MIXTURE INTO THE EGG WHITES. SERVE THIS ON A BED OF SALAD LEAVES WITH A SIMPLE LEMON DRESSING.

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