Ingredients

Directions

1. Put the potatoes on a barbecue stick.
2. Put the potatoes in a stainless spiral potato slicer.
3. Soak the potatoes in water for 10 mins.
4. Deep fry the potatoes until crispy and golden brown then set aside.
5. For the salted egg sauce, dissolve 50 grams of butter on the pan then add the 35g of Easy® Salted Egg Powder. Stir until the color turned lightly brown.
6. Coat the potatoes in salted egg sauce then garnish it with chopped parsley.