Golden Salted Egg Pops

Name: Golden Salted Egg Pops
Yield: 10
Ingredients: 20.0pc Popiah Skin; 50.0ml Egg White; 10.0g Sugar; 30.0g Margarine; 100.0g Knorr Golden Salted Egg Powder 800g; 10.0g Knorr Chicken Seasoning Powder 1kg; 50.0g Margarine; 10.0g Curry Leaf; 5.0g Chilli Padi, sliced; 100.0g Pre-Mix Salted Egg Paste, as above; 250.0g Popiah, as above; 10.0g Icing Sugar

No Lunar New Year celebration is complete without these little golden nuggets representing wealth in abundance. One taste of this snack lovingly crafted from popiah skin and salted egg and guests and family alike will be licking their fingers in agreement.

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Popiah

Popiah Skin 20 pc
Egg White 50 ml
Sugar 10 g

Pre-Mix Salted Egg Paste

Margarine 30 g
Knorr Golden Salted Egg Powder 800g 100 g
Knorr Golden Salted Egg Powder 800g
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Lim Siang Huat

Teo Soon Seng

More info
Knorr Chicken Seasoning Powder 1kg 10 g
Knorr Chicken Seasoning Powder 1kg
Buy it now

x

Lim Siang Huat

Teo Soon Seng

More info

Salted Egg Sauce

Margarine 50 g
Curry Leaf 10 g
Chilli Padi, sliced 5 g
Pre-Mix Salted Egg Paste, as above 100 g
Popiah, as above 250 g
Icing Sugar 10 g

Salted egg

Knorr Chicken Powder

Southeast Asian

Asian

Starter

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Preparation

Popiah
- Pre heat deep fryer to 160 degree Celsius.
- Brush popiah skin with egg white and sprinkle with sugar.
- Roll popiah skin into a cigar shape and cut to desired length.
- Deep fry for 5 mins or till popiah skins are crispy and golden brown.
- Set aside.
Pre-Mix Salted Egg Paste
- In a mixing bowl, mix well all the ingredients.
Salted Egg Sauce
- In a pot, melt margarine, add in curry leaf, chili padi and stir fry till fragrant.
- Add in pre-mix salted egg paste and stir fry in low heat till foamy and fragrant.
- Add in the crispy popiah and toss evenly under low heat.
Before Serving
- Plate in desired wares and ready to serve.