Growing up in Thailand we used to go out for seafood dinners every weekend to Pattaya which is about a half hour drive from my hometown. My parents would shove all the kids into the family sedan and we would go out to feast on crabs, oysters, muscles you name it, it would be there. It was an important part of my diet.
So when my aunt was here visiting us, she wanted to make some seafood for me. She decided to make this squid in salted egg yolk and it was so delicious and brought back so many memories for me. This recipe I am using is hers and I hope you enjoy it as much as I do.
Ingredients
4 boiled salted duck eggs yolk (If you can’t find duck eggs you can use salted chicken egg)
1 salted egg white (if you want it a little more salty you can add more)
1/3 cup of water
1 tbsp Thai chili paste
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
3 clove of garlic (Minced)
350 g of squids
1 celery stalk
2 green onion
1/2 white onion
Directions
1. Hard boil 4 salted eggs (I use salted duck eggs because of its colors, duck eggs are a lot more orange than chicken eggs). Remove from pot and separate egg yolks from egg white. Put 4 egg yolks in a small bow.
2. With a fork mix and mash up all the egg yolks with water, Thai chili paste, oyster sauce, light soy sauce and sugar and set it aside.
3. Slice up white onion, mince the garlic, cut green onions into about 1 inch in length, roughly chop up salted egg white and thinly sliced celery.
4. Wash and rinse squid well. If you can, try and remove a thin film inside the squid before slicing them into about 1/4″ ring.
5. In a pan over medium heat, drizzle some vegetable oil and fry up white onion and garlic until lightly brown.
6. Pour in the salted egg yolk mix into the pan and add all the squid and salted egg white.
7. Stir fry until squid is cooked. Next, add green onion and celery.
8. Place it in a serving bowl and garnish with red chili. Serve warm with a bowl of jasmine rice.
