Crispy Salted Egg Calamari
Crispy calamari meets one of my favorite flavors: salted egg yolks. I promise you this will become one of your favorite squid recipes. The seasoning is delicious and the crust stayed crispy the entire time my wife and I were eating them.
Ingredients
- 1 pound calamari (tubes cut into rings and tentacles left whole)
- ½ cup Chinese rice wine (or water)
- ½ cup cornstarch
- ¼ cup tapioca starch
- ¼ cup all-purpose flour
- 5 salted egg yolks
- 3 tablespoons butter
- 5 cloves garlic minced
- ¼ teaspoon sugar
Instructions
- Put the salted egg yolks in a steaming dish and steam for 15 minutes or microwave for 2 minutes. Once they are soft, mash them into small pieces with a fork or use a food processor.
- Rinse the squid and combine it with ½ cup of rice wine (or water) in a bowl.
- In a medium bowl, combine the cornstarch, tapioca starch, and flour.
- Take a handful of squid out of the rice wine and put it directly in the bowl of starch. Use your hands to coat each piece of squid in the dry mixture. Transfer to a plate or baking sheet. Repeat with the remaining squid.
- Heat 1 inch of oil to about 350°F. Fry the squid in 2 or 3 batches until they are golden brown and crispy, about 2 minutes. Transfer to a paper towel-lined plate to dry.
- In a large nonstick pan, melt the butter over medium heat. Add the garlic and cook for one minute. Add the salted egg yolks and sugar and cook for another minute. Add the fried squid and toss to coat evenly. Enjoy!