I have some salted egg flavored crackling cravings lately and realized that I still have some salted egg powder left in the fridge. A chef once taught me how how to make an all purpose sprinkle out of it for popcorns, chips, chicharon and even chicken nuggets.
I got this recipe when I attended the Unilever Chefmanship Academy last year. I tweaked the curry leaves, subbed it with curry powder although the two have different flavor profiles, the curry powder goes well with the salted egg taste.
Ingredients:
1/2 cup salted egg powder
2 tbsp confectioners sugar
1 tsp chili powder
1 for tsp curry powder
1 tbsp salt
1 tsp chili flakes
1 tsp basil powder
Toss all ingredients briefly in a hot dry pan. Careful not to burn the spices or it will turn bitter.
Let cool and store in an airtight container for future use.
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I made a small batch of potato chips, sprinkled these on top and oh boy it made me day.
