Crispy Squid With Salted Egg 咸蛋鱿鱼 | Malaysian Favourite | Cook with Pam ASIA TO OZ

Crispy Squid With Salted Egg 咸蛋鱿鱼 | Malaysian Favourite | Cook with Pam ASIA TO OZ

Crispy Squid with Salted Egg recipe that’s both indulgent and packed with umami. This dish is a popular Southeast Asian favorite—especially in Singaporean and Filipino cuisine—and it’s beloved for its rich, buttery salted egg yolk coating and crispy squid texture.

Crispy Squid with Salted Egg Recipe
Ingredients:

For the squid:
500g squid (cleaned and cut into rings or strips) 鱿鱼
1 tsp salt 盐
1 tsp white pepper胡椒粉
1 tbsp rice wine (optional, to reduce fishy smell) 米酒
½ cup cornstarch 粟粉
½ cup rice flour 粘米粉
Oil for deep frying 油

For the salted egg sauce:
4 salted egg yolks (steamed and mashed)咸蛋黄（蒸，压碎）
2 tbsp butter 牛油
2 cloves garlic (minced) 蒜头（切碎）
2 bird’s eye red chili), finely sliced (optional, for spice) 指天椒
5 curry leaves (optional but highly recommended) 咖喱叶
1 tsp sugar 糖
1 tsp chicken stock powder 鸡精粉

Taste Profile:
Texture: Crispy on the outside, tender inside. Sauce clings with a velvety coating.
Flavor: Deep umami from the salted egg, buttery richness, slightly spicy (if chili is used), aromatic from curry leaves, and a hint of sweetness for balance.
Aroma: Buttery and eggy, with a subtle oceanic note from the squid.

Tips:
1. Use cooked salted egg yolks (steamed or boiled). If using raw ones (from Chinese salted duck eggs), boil them first.
2. For easier prep, salted egg yolk powder can be used.
3. Don’t overcook squid—it cooks quickly and becomes chewy if overdone.
4. Curry leaves are essential for the signature aroma in some regional styles (like Singaporean versions), but can be skipped if unavailable.

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