Crispy Baby Squid With Salted Egg Aioli

By The Weekly

August 7, 2018

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Sujatha Asokan, Head Chef, The Garage
“The dish I have picked is one that I love when I go to zi char places for dinner. I would always order salted egg sotong or pork ribs. For this recipe, I’ve given it a contemporary bistro touch, refining the dish with a salted egg yolk aioli with mayonnaise. It’s perfect finger food for when friends come over.”

  • Prep: 30 mins
  • Cook: 5 mins


300g baby squid, squeeze the head of the baby squid to remove the mouth, and remove the backbone and ink sac

300g tempura flour, store bought

Fine salt, to taste


1 egg

20 pcs fried curry leaves

34g condensed milk

5 salted egg yolks, steamed

Salt and paprika, to taste


150ml canola oil

2 cloves garlic, sliced

1 chilli padi, sliced

15 pcs curry leaves



1Lightly saute the garlic, chilli padi and curry leaves with some canola oil till fragrant. Add in the rest of the canola oil and allow to infuse for 24 hours. Strain and reserve for the aioli.


1In a blender, blend eggs with curry leaves.

2Gradually add in the infused oil.

3Add the rest of the ingredients and blend till fully incorporated. Season with salt and paprika to your liking. Set aside.


1Soak the cleaned baby squid in ice water for 5 to 10 mins. Strain to remove excess water.

2Season the baby squid with some fine salt. Lightly coat in tempura flour and deep fry at 180 C for about 2 mins till crispy.

3Drain excess oil on a kitchen towel. Serve with Salted Egg Aioli.

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