The salted egg craze has been around in this part of the world for a while now. The craze for this trendiest ingredient has gotten so out of hand that anything from croissants, french fries, potato chips to ice cream, everything can now be salted egg yolk-ified.
I am more of a conservative person and still prefer my salted egg with seafood (think salted egg crab at KEK Tze Char and salted egg calamari at Diamond Kitchen) and I made mine on the Weber Barbecue.
Salted egg prawns and calamari on the grill achieves the same crispiness and the "airfryer"-healthiness. Who needs more oil when you can bake with the grill? Especially for all the ladies out there, try it!
0.5 kg Prawns (About 15 pcs - shelled, deveined and pat dry)
2 squids (Cut into rings, about 2-3cm wide)
A pinch of Salt
A pinch of freshly ground black pepper
Salted Egg Sauce
150 ml evaporated milk
6 salted egg yolks (Steamed and mashed)
1 packet of breadcrumbs
4 stalks curry leaves (remove stems)
1 teaspoon salt
1 tablespoon of fine sugar
1 teaspoon chopped chili padi (optional)
In the Kitchen:
Remove shells from prawns and devein the prawns and pat dry with kitchen towels.
Slice Squid into rings about 2-3cm wide.
Season both the prawns and calamari rings with a pinch of salt and pepper in separate bowls
Mash the salted egg yolk and steam it till it cooks
Melt butter in a wok over medium heat and add the steamed salted egg yolk. Fry this for about 2 minutes till foam forms and mixture becomes smooth.
Add curry leaves and chili padi (optional) into the smooth mixture and fry for another minute.
Add evaporated milk and bring mixture to a boil then add salt and sugar into the mixture while stirring it continuously to prevent mixture from being burnt.
Set aside to cool before using the salted egg yolk mixture.
Pour the salted egg yolk mixture over the prawns and calamari rings. Marinate the prawns and calamari with salt, pepper and the salted egg sauce for at least 15 minutes.
At the Barbecue:
Preheat the Weber® Genesis® barbecue for indirect cooking medium heat (Two outside burners on MEDIUM and centre burner OFF) or Weber® Q® on medium heat for 5 minutes. Grill should reach a temperature of about 230-250°C.
Line a flat baking pan with baking mat (or baking tray lined with aluminium foil). Brush a thin layer of olive oil over the mat.
Coat the marinated seafood with breadcrumbs and arrange them in rows on the baking mat. To avoid overcrowding, allow enough space between the squid and prawns.
Place the baking tray in the centre of the barbecue and bake the seafood until golden brown, about 8-10 minutes.