Anillos de Calamar Crujientes con Yema de Huevo Salada

Instrucciones

1. 1

   Clean and prepare the squid by removing the skin and beak. Cut the bodies into rings of about 1 cm thickness. Pat them dry with paper towels.

   ~10 min
2. 2

   In a large bowl, whisk together all-purpose flour, cornstarch, salt, and black pepper.

   ~2 min
3. 3

   In a separate medium bowl, beat the egg with water to create a wet batter. Dip each squid ring into the wet batter, then dredge it in the flour mixture, ensuring it's evenly coated. Set aside.

   ~8 min
4. 4

   Heat vegetable oil in a frying pan or wok over medium-high heat. Fry the battered squid rings in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

   ~10 min
5. 5

   Meanwhile, in another frying pan, melt the butter over low heat. Mash the salted egg yolks into a fine crumble. Add the mashed egg yolks and curry leaves to the melted butter.

   ~5 min
6. 6

   Cook the egg yolk mixture, stirring constantly, until it becomes frothy and fragrant. Be careful not to burn it.

   ~5 min
7. 7

   Add the fried squid rings and chili flakes to the pan with the salted egg yolk mixture. Toss gently to coat all the squid rings evenly. Serve immediately.

   ~2 min