Deep Fried Salted Egg Cuttlefish with Egg Floss

Baking, pan-frying and deep-frying – all three are popular methods of cooking, particularly during this season of culinary indulgence.

 

INGREDIENTS:

5 large cuttlefish (cleaned and cut into rings)

 

FOR MARINADE

1 egg

1 tbsp corn flour

1 tbsp rice flour

2 tsp salt

1/2 tsp curry powder

1/4 tsp white pepper

 

FOR BATTER

1 salted egg yolk (mashed)

3 tbsp corn flour

2 tbsp rice flour

1 tbsp custard powder

4 tbsp or more water

palm oil for deep frying

 

FOR EGG FLOSS

1 cup palm oil

3 tbsp butter

1 sprig curry leaves

3 egg yolks (beaten)

 

METHOD:

1. Marinate cuttlefish with marinade ingredients overnight in refrigerator.

2. Mix together ingredients for batter in a bowl.

3. Heat palm oil in a wok until hot.

4. Dip cuttlefish into batter and deep fry until golden brown. Do not overcrowd the wok.

5. To make egg floss, heat palm oil and butter in a wok, then add curry leaves to infuse. Pour in egg yolks, turn heat down to medium and whisk until cooked. Strain and allow to cool.

6. Serve cuttlefish with egg floss.

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nourish! Magazine

Advancing food science, culinary & agrotechnology | MY • SG

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