Salted egg has been a trend in Singapore for a long time. This recipe features it in a rich and luscious sauce over crispy whitebait, which serves as a dish on its own or as a snack for guests during the festive season or celebrations. Chilli padi helps keep the cloyness at bay, too.
CHEF’S TIP: For extra crunch, try double frying the whitebait.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper