Salted Egg Recipe BundleDishthefish
Serves 2-4 people.
Includes salted egg paste from Asyura, frozen diced Hokkaido chestnut pumpkin and seafood of your choice.
Cooking instructions: Mix paste well with 200ml of water. Heat up pan and melt 10g of butter. (Optional step: saute curry leaves and chilli padi for 1-2 mins). Add in the salted egg sauce over slow fire and stir constantly till sauce is thickened. Add your choice of seafood into the salted egg sauce and toss until coated evenly.