The Chinese Executive Chef at Four Seasons Hotel Hong Kong Chan Yan-Tak served up deep-fried fish skin with salted egg yolk during a Chinese New Year event. Its crunchy texture, alongside the gooey paste of salted egg yolk, easily won over the hearts of the guests. This snack will also show up on the menu of Michelin three-star restaurant Lung King Heen from now on.
Ingredients
8 Salted egg yolk
50g Fried fish skin
30g Butter
10g Vegetable oil
4g Sugar
Method
Bake the egg yolks in the oven at 250°C for 10 minutes. Mash well.
Melt butter along with vegetable oil and sugar.
Combined the butter mixture with the mashed egg yolk.
Deep-fried the fish skin till hot. Add the salted egg yolk sauce and mix evenly.
Source: Internet
