Salted Egg Yolk Sotong Recipe 👉 Wash and drain the squid. Stir in flour and egg into the squid to form a thick paste.
2Steam the 3 salted egg yolks gently chop. Heat butter and oil. Over low heat add chopped chilli and curry leaves into the wok.
Now is the time to add the chicken stock tablespoon by tablespoon stirring and pureeing the yolk as you add more.
Coat sotong in batter. Separate salted egg yolk and steam for 10 minutes. Once the margarine has melted turn the heat off and add salted duck egg yolks into the wok. 4kg squid cleaned and sliced 1 to 15cm wide 1 cup potato starch 1 cup rice flour 6 stalks curry leaves 6 cooked salted duck egg yolks chilled 125g unsalted butter room temperature ¼ tsp salt 1 ½ cups cooking oil.