Salted Egg Squid Rings
1 pack Wild Caught Squid Rings
1⁄2 cup cornstarch
1⁄4 tsp salt
1⁄4 tsp pepper
1⁄2 cup butter
4 cloves garlic, minced
10-12 pieces curry or chili leaves
1⁄2 chicken bouillon cube or 1⁄2 tsp chicken powder
6 pieces salted egg yolk, mashed
Oil for deep frying
With high heat, cooking time is about 3-5
minutes. To check if temperature is
perfect for deep frying, dip chopsticks or
wooden spoon in the oil. Bubbles should
form around it.
- Pat dry the squid rings with paper towels until thoroughly dry. Season with salt and pepper and dredge the rings in cornstarch.
- Heat the oil in a small pot until high heat. Deep fry the squid rings until golden brown. Transfer to a plate lined with paper towels and drain the excess oil from the squid rings. Set aside.
- In a saucepan, melt the butter on medium heat and add the garlic and curry or chili leaves. Cook until the leaves are crispy. Add in the bouillon cube and stir to dissolve. Mix in the mashed salted egg yolks until well blended.
- Toss in the fried squid rings until evenly coated with sauce.Enjoy!
*This recipe may be used with any of these other Wild Caught products: Whole Squid, Organic Black Tiger Shrimp Peeled or Whole