How To Make Your Own Salted Egg-Yolk Prawns and it's one of the most popular recipes in my blog with over 16,000 view counts! The colour of the prawns look slightly darker as I'd added Shichimi, to have a spicy kick. To cook these sotong (Malay name for squids), I'm using the same recipe for prawns with a small tweak, and ensuring the squid rings are completely dry since squids secrete water during cooking.
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200g Squid rings
2 Salted duck eggs (cooked)
½ Chicken egg
½ Chilli (shredded)
¼ cup Plain flour
2 tsp Corn flour
Corn flour for coating
½ tsp Oil (for batter)
1 tsp Oil (for frying yolk)
1 tbsp Butter
Water (adjust according to consistency of batter)
Oil for deep-frying
Pepper and salt to taste
- Coat squids with flour, salt and pepper.
- Add chicken egg, plain and corn flour, oil, water and whisk into a batter. Adjust amount of water to ensure a smooth consistency. Dip squids into batter.
- Heat oil and deep-fry squids till golden brown.
- Remove and drain.
- Mash the salted egg-yolks. Heat butter and oil. Add salted egg-yolk, chilli, and fry till “bubbles” formed. If you like, you can also add curry leaves.
- Throw in squids and toss lightly, ensuring they’re thoroughly coated with yolk, and you'll get a Fragrant and Crispy Salted Egg-yolk Calamari! * Do not cook for too long or your squid rings will turn soggy instead of crispy. Enjoy!
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