Assorted “Chips” with Salted Egg Sprinkles
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 chips with a difference make the perfect starter to any meal.
Ingredients
Salted Egg Sprinkles
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Icing Sugar 40 g
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Chilli Powder 4 g
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Curry Leaves 6 g
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Salt 10 g
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Chilli Padi 5 g
Potato Chips
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Potato Chips, fried 125 g
Fish Skin
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Fish Skin, fried 125 g
Preparation
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Salted Egg Sprinkles
- In a mixing bowl, mix all the ingredients together.
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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.
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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.
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Before Serving
- Place it on serving tray or basket.
- Garnish with curry leaf and chili padi.
- Ready to serve.
