Golden Salted Egg Pops
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.
Ingredients
Popiah
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Popiah Skin 20 pc
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Egg White 50 ml
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Sugar 10 g
Pre-Mix Salted Egg Paste
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Margarine 30 g
Salted Egg Sauce
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Margarine 50 g
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Curry Leaf 10 g
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Chilli Padi, sliced 5 g
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Pre-Mix Salted Egg Paste, as above 100 g
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Popiah, as above 250 g
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Icing Sugar 10 g
Preparation
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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.
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Pre-Mix Salted Egg Paste
- In a mixing bowl, mix well all the ingredients.
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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.
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Before Serving
- Plate in desired wares and ready to serve.
