Squid is such a versatile seafood, it can be prepared a number of ways and goes well with so many different ingredients. My favourite squid dish to make is salt and pepper as it’s simple yet flavoursome. Recently though, I enjoyed a salted egg yolk version at a popular Shanghainese restaurant in Ashfield. The specks of salty yolk provided an extra layer of flavour to the already crunchy tender squid and made an awesome combination. Having said that, it is also probably one of the most cholesterol packing dishes out there..squid already is a high cholesterol food but then add on fried batter, yolks and butter… it may be best to stick to a few pieces…if you can 😛
But I couldn’t resist trying to make this at home and I’m pretty pleased with the result. Other than using more yolks next time it tasted pretty much like how I wanted.
- I used 1 but advise to use 2 salted egg or duck egg yolk (buy them from asian grocers)
- 3 fresh squids cleaned, scored and cut into rough triangles. Cut up tentacles too
- 3 tbsp self raising flour
- 1.5 tbsp oil for batter
- ~2 tbsp water
- 1 tbsp corn flour
- 4-5 tbsp oil for shallow frying
- 1.5 tsp butter
- salt and pepper to season
- 1 green onion chopped roughly
- 1 chilli sliced thinly
- Optional: add some fried garlic (fry them after the squid) for extra crunch and flavour
- Steam egg yolks for ~10 minutes until just about cooked. Once cool enough to handle, mash up into tiny bits
- Mix self raising flour with oil until a thick paste forms (you may want to try 1 tbsp of oil at a time and add more if needed).
- Add in water little by little until like pancake batter consistency.
- Place squid into mixture.
- Heat frying oil on medium to high heat in pan. Meanwhile coat squid with cornflour
- Once oil is hot scatter in squid evenly making sure they don’t clump too much together. You may want to pan fry in batches.
- Let it brown and crisp on one side before flipping and moving the squid. You may want to agitate the pan to keep the squid moving around to brown most of the surface. Fry for around 2 minutes
- Take out and drain on paper once done.
- Heat butter in another pan/wok on medium heat
- Once melted and stopped foaming, add in mashed egg yolk mix thoroughly around and keep trying to mash up the yolk in the butter.
- Once the yolk/butter mixture is foaming a bit, add in squid and toss around evenly making sure all the squid is able to get a bit of that yolk.
- Taste a small piece and season with salt/pepper if needed
- Add in chilli and green onion then toss a little bit more then dish out. Enjoy!