Asian•indulgent
Salted Egg Crispy Corn Flakes
The salted egg cornflakes combine a hint of spiciness with the fragrance of curry leaves, offering a rich flavor with a touch of sweetness!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Corn Flakes
- 40 g Roasted Peanuts
- 6 pcs Dried Chilies
- 8 stalks Curry Leaves
- 100 g Unsalted Butter
- 20 g Sugar
- 60 g Salted Egg Powder
- 2 g Salt
Instructions
- 1
Clean the dried chilies, cut them into small pieces, and stir-fry in a dry pan until fragrant.
- 2
Add unsalted butter after frying.
- 3
After the butter melts, add sugar, salt, and curry leaves, and stir-fry the curry leaves over low heat until fragrant.
- 4
After stir-frying, turn off the heat, then add salted egg powder. Mix slightly before continuing to stir-fry over low heat.
- 5
Finally, add corn flakes and roasted peanuts, stir-fry over medium-low heat to mix all the ingredients evenly.
- 6
Spread the stir-fried salted egg corn flakes to cool before bottling.