Spicy Lime Salted Egg Chips
No diner won't enjoy a satiating appetiser before their mains come in. Let them savour a preview of their feast with the crispy texture that goes well with the salted egg base of this dish. Chefs can also experiment on other leaves like kaffir.
Ingredients
Spicy Salted Egg Sprinkle Preparation
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White Sugar 50 g
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Full Cream Milk Powder 40 g
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Red Chilli Flakes 10 g
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Cayenne Pepper 2 g
Chips Preparation
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Fresh (or Frozen) Potato Chips 80 g
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Vegetable Oil (for deep frying)
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Salted Egg Sprinkle 13 g
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Curry Leaves 3 g
Preparation
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Spicy Salted Egg Sprinkle Preparation
- Combine Knorr Golden Salted Egg Powder, Knorr Chicken Powder, white sugar, milk powder, chilli flakes and cayenne pepper in a bowl. Use a whisk to mix all the ingredients together. Transfer to a non-stick pan, toast the mixture until fragrant. Be careful not to burn the mixture as it is heat sensitive. Set aside to cool.
- When the mixture is already at room temperature, add Knorr Lime Powder and mix well by tossing. Place in an air tight container and in a dry cool place.
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Chips Preparation
- Heat oil to 350F, deep-fry the chips until crisp and golden brown.
- Add the curry leaves to the oil to release the aroma.
- After the chips have been cooked, immediately transfer the chip together with the fried curry leaves to a mixing bowl.
