Description
A seafood classic with a unique twist featuring tender calamari tossed in a rich salted egg sauce.
Ingredients
Scale
- 1 pound calamari (tubes cut into rings and tentacles left whole)
- 1/2 cup Chinese rice wine (or water)
- 1/2 cup cornstarch
- 1/4 cup tapioca starch
- 1/4 cup all-purpose flour
- 5 salted egg yolks
- 3 tablespoons butter
- 5 cloves garlic (minced)
- 1/4 teaspoon sugar
Instructions
- Put the salted egg yolks in a steaming dish and steam for 15 minutes or microwave for 2 minutes. Once soft, mash them into small pieces.
- Rinse the squid and combine it with 1/2 cup of rice wine (or water) in a bowl.
- In a medium bowl, combine the cornstarch, tapioca starch, and flour.
- Coat squid pieces in the dry mixture and transfer to a plate.
- Heat 1 inch of oil to about 350°F. Fry squid in batches until golden brown, about 2 minutes. Transfer to paper towels.
- Melt butter over medium heat in a nonstick pan, cook garlic for one minute, add salted egg yolks and sugar, then the fried squid, and toss to coat.
Notes
For added flavor, consider adding chili powder to the flour mixture. Serve hot with dipping sauce or salad.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 145mg