Salted Egg Deepfried Squid |
This time, I used one of those curry flavoured fried chicken flour mix which actually gave me a lovely crisp and crunchy layer that is crucial when serving this dish. You don't want to serve soggy squid by the time it reaches your guests!
The other question I always get is how not to serve tough rubbery squid? I have a 20 second rule when it comes to cooking squid. Regardless of the size of the squid, how I cut it or what cooking method I use, I do not cook the squid for more than 20 seconds... unless of course your squid body is larger than your head :)
So far, the squids I served, whether in salads, noodles or like this recipe, have been quite tender!
Salted Egg Squid Recipe
Ingredient:-
300gm squid
Any crispy fry batter ( spicy flavour if you like the ommph!)
or you could just use an egg dip followed by a seasoned (salt & pepper) flour dip
2 salted egg yolk
2 salted egg yolk
1 tbsp butter
A sprig of curry leaves
Salt & sugar to taste
Method:
- First, clean the squid thoroughly, ensuring that you remove the ink sac, cartilage, beak and eyes. Cut the squid into 1/2 inch thick rings for the body and 2 inches length for the tentacles.
- Steam egg yolk for 10 minutes. Remove from steamer and mash immediately. Leave aside to cool.
- Heat up frying oil till smoking hot. Have your batter and cut squid ready.
- Drop the battered squid into the oil gentle and fry on high heat for 20 seconds. Remove and drain.
- Melt butter in a separate wok on low heat (you don't want to burn the butter) add the mashed steamed egg yolk. Stirfry egg yolk until the mixture becomes bubbly. Add salt & sugar to taste.
- Finally, add curry leaves and fried squid. Give it a quick toss until all the squid pieces are coated with the mixture.