Salted Egg Yolk Sotong
The Meatmen
May 2, 2018
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.
Mark as complete
3.
Clean sotong and cut into rings.
Mark as complete
4.
In a bowl mix corn flour, plain flour, salt, white pepper powder and water.
Mark as complete
5.
Coat sotong in batter.
Mark as complete
6.
Deep fry sotong for 3 minutes, until golden brown. Strain and set aside
Mark as complete
7.
In a pan, add 2 tbsp Borges extra light olive oil and 30g butter.
Mark as complete
8.
Add in curry leaves and chilli padi. Fry until fragrant.
Mark as complete
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.
Mark as complete
12.
Drizzle sauce over deep fried sotong.
Mark as complete
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