Salted Egg Yolk Crispy Fish Skin

Popular Appetizer served at Chinese restaurants with limited servings.

Here’s home prepared version with “unlimited servings”.🤣

A packet of crispy fish skin.

Here’s how you prepare the paste for the dish.


4 salted egg yolk

3 tablespoons Milk or full cream

Unsalted butter

1 tablespoon chilli powder


Pinch of salt


In a pan add milk sugar, salt, chilli powder and salted egg yolk and stir fry for a couple of minutes.

Blend the ingredients in a blender until the mixture turned smooth but not too runny.

Set aside to cool before cooking.

Add two tablespoon of unsalted butter.

Add curry leaves as preferred.

Fry some diced chillies (optional), and add the cooked salted egg yolk paste.

Stir well.

Add your desired portion of crispy fish skin and stir fry evenly and its ready to serve.

You can replace prawns for this recipe.

Check out this link for the details.


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