Assorted “Chips” with Salted Egg Sprinkles

Assorted “Chips” with Salted Egg Sprinkles

Serving size: 10

Ingredients

“Chips” Salted Egg Sprinkles
Potato Chips, fried 125g Knorr Golden Salted Egg Powder 100g
Fish Skin, fried 125g Icing Sugar 40g
Chili Powder 4g
Curry Leaves 6g
Salt 10g, Chili Padi 5g

Preparation

  1. Salted Egg Sprinkles

    • In a mixing bowl, mix all the ingredients together
  2. Potato Chips

    • Preheat fryer to 180 degree Celsius.
    • Fry the curry leaf and chili padi to release moisture, set aside.
    • Deep fried the potatoes chip for 5mins till golden brown.
    • In a mixing bowl, mix 50gm of salted egg sprinkles to mix with the fried potato chips.
  3. Fish Skin

    • Deep fried the fish skin for 45 seconds
    • In another mixing bowl, mix another 50gm of salted egg sprinkles to the fried fish skins
  4. Before serving

    • Place it on serving tray or basket.
    • Garnish with curry leaf and chili padi.
    • Ready to serve

Our products used in this recipe

  1. Knorr Golden Salted Egg Powder – 6 x 800g  View
  2. SIS Icing Sugar 500g/3kg/30kg  View