Salted Egg Yolk Sotong

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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Ingredients

Adjust Servings
Borges extra light olive oil for deep frying
1kg sotong / squid (cleaned and skinned)
4salted egg yolks
2tbsp oil
30g unsalted butter
3sprigs curry leaves
2chilli padi (sliced)
100ml chicken stock
6tbsp evaporated milk
1tbsp sugar
¼cup plain flour
¾cup corn flour
½cup water
Salt and white pepper powder to taste

Directions

1.

Separate salted egg yolk and steam for 10 minutes.
Mark as complete
2.

Mash salted egg yolks with a fork.
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3.

Clean sotong and cut into rings.
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4.

In a bowl mix corn flour, plain flour, salt, white pepper powder and water.
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5.

Coat sotong in batter.
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6.

Deep fry sotong for 3 minutes, until golden brown. Strain and set aside
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7.

In a pan, add 2 tbsp Borges extra light olive oil and 30g butter.
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8.

Add in curry leaves and chilli padi. Fry until fragrant.
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9.

Add in mashed salted egg yolk. Fry until it starts to foam.
Mark as complete
10.

Pour in chicken stock and evaporated milk. Stir and cook until salted egg yolk is emulsified.
Mark as complete
11.

Add in sugar and bring to boil. Let reduce until sauce like consistency.
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12.

Drizzle sauce over deep fried sotong.
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