Salted Egg Squid Recipe

I absolutely adore this Salted Egg Squid recipe because it’s a perfect blend of crispy, golden calamari and the rich, savory coating from the salted duck egg yolks—it’s genuinely a flavor explosion in every bite. Plus, the fragrant curry leaves and optional chili add such an aromatic kick that keeps me coming back for more!

I adore changing plain squid into a mouthwatering meal with a delectable twist—Salted Egg Squid. Combining crispy fried squid rings with the rich, savory notes of mashed salted duck egg yolks and a hint of aromatic garlic and curry leaves, this dish is a flavor-packed wonder.

Ingredients

• Squid: High in protein, low-calorie seafood, boosts heart health.
• Salted Duck Egg Yolks: Rich in umami, adds savory depth and creamy texture.
• All-Purpose Flour: Provides carbohydrates, creates crispy coating.
• Cornstarch: Ensures light, airy crunch, gluten-free ingredient.
• Garlic: Aromatic, boosts immunity, adds robust flavor.
• Curry Leaves: Adds fragrant, herbal aroma, enhances flavor complexity.
• Red Chili: Optional heat, rich in capsaicin, boosts metabolism.
• Butter: Adds richness and buttery flavor, enhances taste profile.

Ingredient Quantities

• 1 pound squid, cleaned and cut into rings
• 2 salted duck egg yolks, steamed and mashed
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• Salt and pepper, to taste
• Oil for deep frying
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 sprigs curry leaves
• 1 small red chili, sliced (optional)
• 1 tablespoon sugar
• 1 teaspoon chicken powder (optional)

Instructions

1. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper. Mix well to form the dry coating for the squid.

2. Coat the squid rings well with the flour mixture. Each piece should be dredged in the mixture. No excess flour should remain if the piece is properly coated.

3. Warm oil in a deep frying pan or pot over medium-high heat. When the oil is warm enough, deep-fry the coated squid rings in batches, keeping them apart in the pan so they don’t stick together, until they are a deep golden brown and have puffed up to the point where they look crispy, about 2-3 minutes per batch. Use a slotted spoon to remove the squid from the oil and drain on paper towels.

4. In another skillet, melt the butter (unsalted) over medium heat.

5. Add the minced garlic and sauté until fragrant, but don’t let it brown.

6. Blend the precisely salted duck egg yolks into the butter and garlic mixture, making sure they are thoroughly frothy and well combined.

7. Stir the curry leaves and sliced red chili (if using) into the egg yolk mixture to release their aroma.

8. Scatter the sugar and chicken powder (if using) into the bowl, stirring to combine and blend into an even mixture with the salted egg. Don’t rush—a good few minutes of whirling should do it. Your mixture should look thoroughly blended and not at all streaky.

9. Add the squid that has been deep-fried to the pan, and toss it quickly so that each piece becomes thoroughly coated with the salted egg mixture.

10. Immediately serve and garnish with additional curry leaves or sliced chili, if desired. You may enjoy your Salted Egg Squid as either a delicious appetizer or main course.

Equipment Needed

1. Mixing bowl
2. Whisk or spoon (for mixing dry ingredients)
3. Deep frying pan or pot
4. Slotted spoon
5. Paper towels
6. Skillet
7. Measuring cups and spoons
8. Knife (for slicing and mincing)
9. Cutting board
10. Stove or cooktop

FAQ

• Can I use frozen squid instead of fresh squid?You can indeed use frozen squid. Just make sure it is completely thawed and patted dry before you use it.
• What are salted duck egg yolks?Duck egg yolks that have been salted and preserved are common in Southeast Asian cooking. Their deliciousness, a saltier and more complex iteration of the already rich flavor of an egg yolk, makes them suitable as a base for sauces and as an addition to a variety of dishes—both savory and sweet.
• Is there a substitute for curry leaves?Though the curry leaves have a one-of-a-kind taste, you could try substituting kaffir lime leaves for them or skipping them altogether if you don’t have any on hand. Just know that the flavor will be different.
• How do I steam salted egg yolks?Put the yolks in a bowl, cover them with plastic wrap, and steam for about 10 minutes, until the yolks are cooked through.
• Can I make this dish less spicy?Yes, just leave out the red chili if you want a less fiery taste.
• What type of oil is best for deep frying the squid?Employ an oil with a high smoke point and a neutral flavor, such as canola or vegetable oil.
• What is chicken powder, and can it be left out?Seasoning made from dehydrated chicken broth is called chicken powder. It adds umami and can be left out or replaced with a small amount of chicken broth.

Substitutions and Variations

To get the same salty flavor as salted duck egg yolks, mix 2 regular egg yolks with 1 teaspoon of fish sauce.
For a gluten-free option with a crispier texture, substitute rice flour for all-purpose flour.
Potato starch or tapioca starch can stand in for cornstarch; they also provide a similarly crisp coating.
In the absence of curry leaves, you might try a few fresh bay leaves, used in large enough quantity to compensate for their lacking aroma.
You can use mushroom powder as a vegetarian alternative to chicken powder. It still provides a savory, umami flavor that is perfect for enhancing the taste of your dishes.

Pro Tips

1. Prepare the Squid Effectively Ensure the squid is dry before coating by patting it with paper towels. This helps the flour mixture adhere better and results in a crispier texture after frying.

2. Perfect Oil Temperature Use a kitchen thermometer to maintain the oil at around 350°F (175°C) for frying. This ensures the squid cooks quickly and evenly without absorbing excess oil, which can make it soggy.

3. Maximize the Salted Egg Flavor When steaming the salted duck egg yolks, add a bit of butter or oil to the steaming tray to enhance their creaminess and flavor. This complements the umami taste of the yolks when mixed later.

4. Curry Leaves Aroma Crush the curry leaves gently with your hands before adding them to the butter mixture. This releases their essential oils more effectively, enhancing the dish’s flavor profile.

5. Timing for Garlic and Chili Sauté the garlic until just fragrant and translucent, not browned, to avoid bitterness. Start with a small amount of chili and taste-test before adding more if you prefer less heat. This way, you can adjust to personal spice preferences and keep the balance of flavors.