This is another legendary zi char dish in Singapore and Malaysia and there are also other permutations like Salted Egg Crabs, Salted Egg Squid and even Salted Egg Pork Ribs but I reckon once you've got the basic sauce right, you can about cook it with any kind of seafood or meat dish! It's actually quite easy once you break down the steps.
Just a warning...the dish is quite high cholesterol but like they say.... no risk, no reward!
I got the main recipe from Nasi Lemak Lover's blog here and adapted it by adding in evaporated milk to the recipe and also adding potato starch into the flour mixture for frying. I was pretty stunned by the results... it actually tasted pretty much like what you get at a really good zi char restaurant!