Deep Fried Salted Egg Cuttlefish with Egg Floss

DEEP FRIED SALTED EGG CUTTLEFISH WITH EGG FLOSS

There’s a reason palm oil is so beloved amongst industry figures and chefs alike, those who know and uphold its true merits. A true gift to mankind, the cooking fats of the palm fruit can be utilised in a variety of methods where the culinary arts are concerned; it is easily incorporated into every dish, from salad dressings to deep-frying, baking to stir-frying.

Not discounting its various health benefits, its wide application foci is reason enough for chefs all over to praise and love it.

INGREDIENTS:

  • 5 large cuttlefish, cleaned and cut into rings

FOR MARINADE

  • 1 egg
  • 1 tbsp corn flour 1 Ibsp rice flour
  • 2 tsp salt
  • 1/2 tsp curry powder. 1/4 tsp white pepper

FOR BATTER

  • 1 salted egg yolk, mashed
  • 3 loop corn flour
  • 2 tbsp rice flour
  • 1 loop 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 cultlefiish 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 10 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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