Fish skin chip Salted Egg
They say you can never eat just one chip, and these delicious crunchy treats will have your dinner guests reaching for more and more. Flavoured with salted egg and a kick of spice, these with a deifference make the perfect starter to any meal.
Ingredients
Cooking
-
Fish skin 120.0 g
-
Salted egg powder 30.0 g
-
Sugar 10.0 g
-
Curry leaf 1.0 g
-
Chili Padi 1.0 g
-
Oil 500.0 ml
Preparation
-
Cooking
1. Salted Egg Sprinkles
- In a mixing bowl, mix all the ingredients together
2. Fish skin
- Coat the fish skin with Knorr Conrnstarch and deep fry till to golden brown
3. Serving
- Add in crispy fish skin in the Salted Egg Paste and toss well in wok.
- Place it on serving tray or basket
