Editorial sample recipeThaiintermediatehalal

Thai Stir-Fried Squid With Salted Egg Yolk

Name: Thai Stir-Fried Squid With Salted Egg Yolk
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 g fresh squid, cleaned, cut into rings, scored lightly; 3 piece cooked salted duck egg yolks, mashed smoothly; 1 tbsp halal oyster sauce; 1 tbsp halal light soy sauce; 1 tsp granulated sugar; 4 clove garlic, minced; 2 piece red bird's eye chili, sliced thinly; 2 tbsp vegetable oil

Tender squid rings coated in a rich, savory, creamy garlic-salted egg yolk glaze with fresh chili accents.

Prep: 20 min
Cook: 10 min
Total: 30 min

AI-generated illustration of Thai Stir-Fried Squid With Salted Egg Yolk

AI illustration

Technique to learn

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.

Instructions

Step 1: 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.

Step 2: Bring a pot of water to a boil. Blanch the squid rings for 45 seconds, then immediately drain thoroughly. Set aside.

Step 3: Heat vegetable oil in a wok over medium-high heat. Add minced garlic and sliced red chili, stir-frying for 30 seconds until fragrant.

Step 4: 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.

Step 5: Add the blanched squid to the wok. Toss rapidly for 1 to 2 minutes until every piece is coated in rich yolk sauce.

Step 6: Transfer to a serving dish and serve immediately while hot.

Cooking tips

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.

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