Salted Egg Yolk Sotong – 咸蛋黄苏东

Everyone loves salted egg yolk; we pair it with fried sotong rings which can be coated with light crispy batter along with rich and creamy salted egg yolk sauce made with butter chilli padi and curry leaves! A great snack for any party or dinner table, you can even make more of the sauce and dip with fried mantou!

We used Borges extra light olive oil. It is light in taste and also great for frying at high temperatures. It’s great for chips, nuggets, food bundles and much more besides. And you can always recycle the olive oil and use it again another time.

#themeatmensg #simple #delicious #borges #extralight #saltedeggyolk #friedsotong

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  • Servings: 4

  • Time: 30 minutes

  • Skill: Easy

Ingredients:

  1. Borges extra light olive oil for deep frying

  2. 1 kg sotong / squid (cleaned and skinned)

  3. 4 salted egg yolks

  4. 2 tbsp oil

  5. 30g unsalted butter

  6. 3 sprigs curry leaves

  7. 2 chilli padi (sliced)

  8. 100ml chicken stock

  9. 6 tbsp evaporated milk

  10. 1 tbsp sugar

  11. ¼ cup plain flour

  12. ¾ cup corn flour

  13. ½ cup water

  14. Salt and white pepper powder to taste

Steps:

  1. Separate salted egg yolk and steam for 10 minutes.

  2. Mash salted egg yolks with a fork.

  3. Clean sotong and cut into rings.

  4. In a bowl mix corn flour, plain flour, salt, white pepper powder and water.

  5. Coat sotong in batter.

  6. Deep fry sotong for 3 minutes, until golden brown. Strain and set aside

  7. In a pan, add 2 tbsp Borges extra light olive oil and 30g butter.

  8. Add in curry leaves and chilli padi. Fry until fragrant.

  9. Add in mashed salted egg yolk. Fry until it starts to foam.

  10. Pour in chicken stock and evaporated milk. Stir and cook until salted egg yolk is emulsified.

  11. Add in sugar and bring to boil. Let reduce until sauce like consistency.

  12. Drizzle sauce over deep fried sotong.