Preparation time: 30 minutes
Number of servings: 2-3
These squids coated with a rich and salty duck egg yolk sauce are very popular in Chinese seafood restaurants, but also very simple to make at home! Try them now!
- 600g squids
- Tapioca flour
- 3 salted egg yolks
- 2 Tbsp margarine
- ½ handful curry leaves
- ½ red onion
- Bird eye chilis (optional)
- 1 Tbsp sugar
- 500 ml frying oil
Chop the red onion and slice the bird eye chilis. Wash and drain the squids before coating them with tapioca flour. Steam the salted egg yolks for 10 minutes, until they are cooked. Let them cool, then crush them until they are finely crumbled.
Heat the frying oil in a wok. Once it is hot, fry the coated squids until they are golden brown, then set them aside.
Leave about 1 tablespoon of the frying oil in the wok and heat it over medium heat. Add the margarine, chopped red onion, sliced bird eye chilis, salted egg yolk and curry leaves. Stir constantly until the salted egg yolk becomes golden and has a sandy texture. Be careful not to use high heat in order to prevent the egg yolks from burning.
Add the squids in the wok and quickly stir-fry them for 1 to 2 minutes. Turn the heat off, add the sugar and mix well. Serve.
The recipe photo serves for illustrative purposes only.