Crispy Salted Egg Salmon Skin Chips (Like Irvins)

Course: Snack

Cuisine: Asian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings (about 28 grams each serving)

Calories: 177kcal

Author: Marvellina

Bring a pot of water to a boil. Add the salmon skin for about 5 seconds and remove
Use a knife to gently scrape any salmon flesh off the skin This is important so the skin will be crispy when you fry them
Pat the skin dry with an absorbent paper towel and cut into smaller pieces if the skin is in large piece
Toss the skin with the egg white. The egg white will ensure the starch cling to the skin later
Combine baking powder with potato starch. Toss some of the salmon skin in the starch mixture. I recommend doing this in small batches so that the skin is evenly coated with the starch. If the skin is folded, make sure to unfold and coat it evenly with the mixture

Prepare a heavy-bottom pot with some oil, enough for deep-frying. I would say the amount of oil is about 3 inches high for the best result. Preheat the oil over medium heat. When you put a skewer in, you will see bubbles around it. The oil is ready. You can also try to put in one small piece of the prepared salmon skin and it should sizzle immediately
Fry in small batches for 2-3 minutes until they are dry and lightly golden brown.
Remove with slotted spoon or spider strainer if you have one and place on an absorbent paper towel. Continue with the rest of the salmon skin
Remove any crumbs from the oil as you fry to prevent them from getting burned

Bring the oil back to hot over medium heat. The second frying will really ensure that the salmon skin is extra dry and crispy. It will be a quick fry.
Fry in small batches, starting from the first batch you fried, for about 10 seconds or so. It should be a bit more deeper golden brown this time, but not too dark or get burned. Continue with the rest of the batch

Steam the salted egg yolk for 15 minutes and then mash with a fork when they are still warm. If you use salted egg powder, you can skip this step
If you use salted egg powder, combine it with milk powder, sugar, and salt and set aside
Traditional salted egg yolk sauce is prepared by including curry leaves and some chopped chili padi. I didn't use curry leaves because it's not for me to get fresh curry leaves where I am. I didn't use chili padi because my daughter can't eat too spicy
In a large pan or wok, melt butter. Add curry leaves and chili padi if you choose to use. Saute until the curry leaves are crispy, about 10 seconds or so. Add the mashed salted egg yolks (or salted egg powder mixture) into the pan. It should be bubbly and foamy. Add the milk powder, sugar, and salt. Stir for another 10 seconds. It should smell amazing. Have a quick taste and add more salt and/or sugar if needed. It should be savory, umami (from the salted egg yolks), with a hint of sweetness
Add the fried salmon skin and toss to make sure the skin is evenly coated with the sauce

Once they have cooled down completely, store in an air-tight container. They stay crispy for 3-4 days. If it's really humid where you are, they stay crispy a lot longer in the fridge

The recipe is adapted from Chef Devina's with some modifications.