Yield
Prep Time
30mins
Cook Time
5mins
Difficulty Level
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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.”

Ingredients

  • 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

SALTED EGG AIOLI

  • 1 egg
  • 20 pcs fried curry leaves
  • 34g condensed milk
  • 5 salted egg yolks, steamed
  • Salt and paprika, to taste

INFUSED OIL

  • 150ml canola oil
  • 2 cloves garlic, sliced
  • 1 chilli padi, sliced
  • 15 pcs curry leaves

INFUSED OIL

01.

Lightly 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.

SALTED EGG AIOLI

01.

In a blender, blend eggs with curry leaves.

02.

Gradually add in the infused oil.

03.

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

CRISPY BABY SQUID

01.

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

02.

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

03.

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

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