Thai · intermediate
Thai Stir-Fried Squid With Salted Egg Yolk
Tender squid rings coated in a rich, savory, creamy garlic-salted egg yolk glaze with fresh chili accents.
- PREP TIME
- 20 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Mash the cooked salted egg yolks with 2 tablespoons of warm water, oyster sauce, light soy sauce, and sugar in a small bowl until a smooth paste forms.
- 02
Bring a pot of water to a boil. Blanch the squid rings for 45 seconds, then immediately drain thoroughly. Set aside.
- 03
Heat vegetable oil in a wok over medium-high heat. Add minced garlic and sliced red chili, stir-frying for 30 seconds until fragrant.
- 04
Pour the mashed salted egg yolk mixture into the wok. Stir continuously for 1 to 2 minutes until the sauce bubbles into a creamy foam.
- 05
Add the blanched squid to the wok. Toss rapidly for 1 to 2 minutes until every piece is coated in rich yolk sauce.
- 06
Transfer to a serving dish and serve immediately while hot.
A LITTLE KITCHEN KNOW-HOW
Salted Egg Emulsification
Combining cooked egg yolks with warm liquid and fat over moderate heat creates a velvety, clinging sauce that coats stir-fried proteins effortlessly.
Notes from the kitchen
- Blanching squid briefly before stir-frying removes excess moisture, preventing the egg yolk sauce from diluting.
- Be careful not to over-season with salt, as salted egg yolks are naturally rich and savory.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
