Stir-fried Squid with Salted Eggs (ปลาหมึกผัดไข่เค็ม)

It’s always hard to resist the fresh, lovely squids on offer at the Udomsuk market near home. There are squids of varying sizes and hues, nestling amongst baskets of crushed ice. With prices averaging around 180 baht per kilogram, squids—and other seafood—at this market are quite a good deal. Mr. P and I usually walk one round around the market to inspect the day’s offers before deciding on which stall to make purchases from.

A fresh and clear complexion helps of course, but we like our squid to be speckled with spots, have frilly wings and bright eyes, and sport a head of free-flowing tentacles. Just like this lovely gal below. (Okay, I admit I don’t know how to tell the sex of a squid; but this particular one, when I laid it out on the plate, looked to me like a sexy girl in a dress tossing her head of long-flowing hair. ^^)

The two salted eggs—all the way from Surathani—given to me by my good friend May were still sitting in my fridge, so I decided to make plaa muek phat khai khem (ปลาหมึกผัดไข่เค็ม), or stir-fried squid with salted egg. I have fond memories of this dish as Mr.P and I first tried a super yummy version at some restaurant in Ko Chang several years ago. Since then we haven’t tasted any stir-fried squid that was so much to our liking again. They are either too wet, sticky or salty—especially if the egg whites are added too.

Here’s my stir-fried squid with salted egg. I regretted not adding chilli to add more colours to this dish, but otherwise, I’m quite satisfied with how the taste turned out—better than my previous attempts to cook stir-fried squid with salted egg.

I love squid!

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Stir-fried Squid with Salted Eggs (ปลาหมึกผัดไข่เค็ม)

Ingredients (Serves 2-3)
* 300g squid, cleaned and cut
* 2 salted egg yolks, crushed
* 2 tbsp cooking oil
* 2 garlic cloves, chopped
* 1/2 cup onions, sliced into thin wedges
* 1 tbsp oyster sauce
* 1 tbsp roasted chilli paste
* 1-2 stalks spring onions, chopped
* pepper
* cilantro leaves

Method
1. Heat oil on a pan on medium heat. Add garlic and stir-fry until golden-brown.
2. Add squid and onions. Stir-fry for approximately 30 seconds, taking care not to overcook squid.
3. Add salted egg yolks, lightly pressing on the yolks to dissolve them. Add oyster sauce, roasted chilli paste and pepper (to taste).
4. Stir-fry until all the ingredients are well-mixed. Transfer to a plate.
5. Sprinkle spring onions and cilantro leaves to garnish the dish. Serve.

9 thoughts on “Stir-fried Squid with Salted Eggs (ปลาหมึกผัดไข่เค็ม)

    • Haha, I never knew I could cook too, or I didn’t bother to try. I still struggle with some dishes, but it’s getting better. And how’s your bread baking going? Still doing it? ;)

  1. I love squid… FYI, male squid have a pair of long tentacles with no suckers – they’re used to hand the packets of sperm to females.

    • Thanks, Alex! I’m starting to have a better idea of sexing squids with your explanation. I’ll look more closely at squids when I do my marketing.

  2. hey i think there’s some typo in the thai name of this dish
    ปลาหมึกผัด””ใข่””เค็ม should be ไข่

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