Salted egg squid (sotong) - easy Malaysian recipe (咸蛋苏东)

These squid rings are different from the typical deep-fried ones that you would find in a fish and chips shop. Instead, they are coated with a unique sauce made of salted egg yolks, butter, milk, and authentic Malaysian ingredients like curry leaves and Malaysian curry powder.
Salted eggs have become popular to the point where they are used in almost every dish. So yesterday, I also followed the trend and made this salted egg squid.
I want to share this recipe, which is authentically Chinese yet has a unique Malaysian twist. It holds a special place in our hearts.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/salted-egg... )
Ingredients:
350g squid
4 salted eggs
Oil to deep-fry
2 tbsp chopped garlic
2 bird’s eye chilies
2 tbsp unsalted butter
2 stalks curry leaves
2 tsp curry powder
5 tbsp evaporated milk
1/2 tsp salt
1/2 tsp sugar
Red chili slices to garnish
Method:
Deep-fry the squid
- Cleaned, removed the eyes and ink sac of the squid, and peeled off the skin.
- Cut the squid into 1/2 cm long rings.
- Place the squid rings on a dry cloth to remove the excess water.
- Add two salted egg whites and mix well. After that, place the squid rings in a slotted spoon to remove the excess salted egg whites.
- Dredge the squid rings in cornstarch. Then, shake off the excess.
- Deep-fry the coated squids in oil over medium heat for 2 minutes or until their color change to light golden.
- Strain the oil through a fine strainer to remove any debris.
- Return the squid to the oil and deep fry over high heat (190°C) for half to one minute or until golden brown.
- Remove the squid rings from the oil and place them on paper towels to absorb the excess oil.
Prepare the salted egg sauce
- Separate the salted egg yolks and egg whites. (The egg whites are used in the previous step to cover the squid rings.)
- Steam the egg yolks for about five minutes or until cooked.
- Prepare some finely chopped garlic and cut the bird's eye chilies into small pieces.
- Heat some butter in a pan. Once it has melted, add the chopped garlic, curry leaves, and bird's eye chilies. Keep the flame low to avoid burning the butter.
- Mash the cooked salted egg yolks and add it to the butter.
- Add the curry powder and evaporated milk.
- Return the deep-fried squid rings to the sauce and thoroughly mix them. Then, dish out and garnish with some coriander leaves.
#saltedeggs #saltedeggsquid #saltedeggsrecipe
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Website: tasteasianfood.com/
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[@bar2606]

WOW!!

[@SpinozicTroll]

This looks awesome, bet it tastes just as good!

[@AAN230]

Looks good will definitely try cook it for buka puasa.