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
-
Salted Egg Sprinkles
- In a mixing bowl, mix all the ingredients together
-
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.
-
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
-
Before serving
- Place it on serving tray or basket.
- Garnish with curry leaf and chili padi.
- Ready to serve