🇸🇬🤤Salted Egg Crispy Fish Skin – Dangerously Addictive

I know “Salted Egg Crispy Fish Skin” sounds… totally weird. Fish skin? Salted egg? What?

This odd snack is a cultural experience in a foil packet. It combines two very Singaporean things: the subtle umami flavor of Salted Egg and Singapore’s fishing heritage.

Salted eggs have been part of Singaporean and wider Asian cuisine for generations. Traditionally made by curing duck eggs in brine or salted charcoal, they were used to add richness and depth to everyday dishes – think porridge, stir‑fried prawns, mooncakes, and festive foods. In Singapore, the flavour evolved from a humble pantry ingredient into a full‑blown craze, showing up in everything from burgers, chips, pasta to croissants to, of course, crispy fish skin. It’s a taste that’s creamy, savoury, and unmistakably nostalgic for many across the region, blending heritage with the playful creativity that defines modern Singaporean food culture.

Then you fry fish skin until it’s perfectly crisp and coat it in that rich, savoury salted‑egg seasoning, it becomes dangerously good.

Literally. The bag says “Dangerously Addictive.” They’re not kidding.

I tried one piece and immediately understood why Singaporeans love it. It’s yummy, crunchy, creamy, savoury, and weirdly comforting. It became an obsession for me. I started skipping meals and finishing whole bags by myself.

If you want to understand Singapore in one bite, you gotta try it. Just don’t expect me to share.