Salted Egg Squid

Salted Egg Deepfried Squid

Like my previous entry, the Salted Egg Chicken, the Salted Egg Squid is appetizing and makes a great snack for parties.

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

1 tbsp butter

A sprig of curry leaves

 Salt & sugar to taste

Method:

1. 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.
2. Steam egg yolk for 10 minutes. Remove from steamer and mash immediately. Leave aside to cool. 
3. Heat up frying oil till smoking hot. Have your batter and cut squid ready. 
4. Drop the battered squid into the oil gentle and fry on high heat for 20 seconds. Remove and drain.
5. 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. 
6. Finally, add curry leaves and fried squid. Give it a quick toss until all the squid pieces are coated with the mixture.