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salted egg yolk calamari on top of a bed of rice on a plate

Salted Egg Yolk Calamari

This Salted Egg Yolk Calamari is a local Singapore dish. Crispy calamari coated in the richest and creamiest sauce, with buttery, sweet, salty flavours, hints of curry leaves and a kick of chili. Your first mouthful will transport you to the middle of a Singapore hawker center.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 tubes squid about 200g
  • cornflour for coating the squid
  • oil for deep frying
  • 30 g butter
  • 3 tsp garlic minced
  • 3 sprigs curry leaf
  • 2 bird's eye chili (chili padi) cut into small pieces (optional)
  • 3 salted egg yolks cooked and mashed
  • 300 ml evaporated milk

Method
 

To cook the calamari
  1. Heat the oil up in a pot.
  2. Cut the squid into short rectangle pieces and lightly coat the individual pieces of squid in cornflour.
  3. In small batches, deep fry the squid for about 2 minutes.  Take the squid out onto a plate lined with kitchen towels.  At this point, the squid should be a very light brown.  Set aside to cool for a couple of minutes.  Then, in small batches again, add the lightly fried squid back into the hot oil.  Fry for about 3 minutes and transfer the squid to another plate lined with kitchen towel.
To make the sauce
  1. Heat a frying pan or wok on high heat.  Once heated, bring the heat down to low and add in the butter, garlic, curry leaves,and chili.  Stir the ingredients around until the butter has melted and you can smell the fragrance of the garlic and curry leaves.
  2. Add in the salted egg yolks.  Fry the ingredients until they combine and become foamy in appearance.
  3. Add in the evaporated milk and stir for about 2 minutes, then remove from heat.
To serve
  1. Place the squid on a serving plate and pour the salted egg yolk sauce over the top.

Notes

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