Salted egg squid made from real salted egg vs the powdered paste just hits different umami-wise for me, personally. I love making this dish for my family served with a side of hot white rice. It’s salty, sweet and spicy all at once – a flavour bomb in your mouth with every bite!
INGREDIENTS
- 1 kg Squid – Cleaned, gutted and sliced in rings
Batter Flour
- 250g of Any suitable batter flour (I use the brand Hup Loong)
- 2 tsp cornstarch
- 1/4 cup garlic powder
- Salt to taste
Salted Egg Sauce
- 50g butter
- 3 Tbsp Minced garlic
- 1 tbsp thinly sliced birds eye chilli (can add/decrease based on preference)
- A handful of fresh curry leaves
- 5 Mashed salted egg yolk
- Salt and sugar to taste
HOW TO MAKE IT
- Hard-boil 5 salted eggs and de-shell, removing the egg whites and keeping just the egg yolks. Mash the salted egg yolks and set aside.
- Mix all the ‘Batter Flour’ ingredients and toss in sliced squid making sure squid is well coated.
- Deep fry dry-battered squid in hot oil for 8 mins or until golden brown. Set aside.
- In a pan, melt butter and sauté minced garlic until slightly brown. Add in birds eye chili and fresh curry leaves. Sauté until fragrant.
- Toss in egg yolk mash and stir-fry until salted egg sauce is darker in colour, frothy and bubbly. Season with salt and sugar.
- Toss in fried squid and mix well, making sure every squid is coated with the salted egg sauce.
- Serve hot with a side of white rice.
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