Salted Egg Yolk Nut Mix

I’ve succumbed to the salted egg yolk craze. This is probably one of the craziest fads that has taken over Chinese cuisine – salted egg yolk prawns, squid, chicken…and salted egg yolk fish skin is to die for!

So when I recently discovered salted egg yolk powder in Phoon Huat, I could not resist buying a bag. I was envisaging air-frying chicken wings with a salted egg yolk crust, but I got side-tracked when I also found some bags of raw nuts in the pantry. Snacks are really important in my home and we’re kind of tired of kale chips at the moment. The kids are voracious snackers and although we don’t have potato or corn chips, we do have lots of nuts, cheese and dips around. Thanks to kid#1 who has no boundaries, the rest of us have secret stashes of our favourite snacks hidden in multiple hiding places in our rooms. I figured that he would have no reason rummaging in my underwear drawer! So one strategy to mitigate his constant raiding behaviour is to make sure there are enough snacks available in our living room to keep him happily distracted.

I used pistachios and almond slivers in this recipe but I’m pretty sure this would work for any other combination of nuts. For those following a low carb lifestyle, almonds have the lowest carb content of nuts. If using whole nuts instead of almond slivers, a longer sauté time may be necessary to make sure the nuts are nicely toasted through.

The nuts from this recipe did not last beyond a day in the home. Be warned!

Salted Egg Yolk Nut Mix

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 250g pistachios
  • 200g almond slivers
  • 1 handful curry leaves
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp ground black pepper
  • 2 tbsp salted egg yolk powder
  • 1 tbsp sugar substitute
  • 50 ml peanut oil

Method

  1. Heat up the oil in a non-stick pan till starting to smoke.
  2. Add the pistachios and sauté for about a minute, then add the almond slivers. Add the salt, pepper, chili powder, salted egg yolk powder, sugar substitute and curry leaves and keep sautéing. You may need to turn down the heat if the nuts are browning too quickly.
  3. Sauté till the nuts are browned and the curry leaves are crispy.
  4. On a baking tray lined with kitchen towels, evenly spread out the nuts to cool.
  5. When cool, keep whatever is left over from the tasting and snacking in a an air-tight container!

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