For the last day of the stir fry week we will be showcasing a not so popular Thai stir fry called “Pla meuk phat khai khem” or for those who have hard time reading or pronouncing it then it is “Stir Fried Squid and Salted Duck Eggs” in English. This recipe is chosen for the last post in my stir fry series due to my love of seafood and I think this deserves to be one of the popular dishes that the Thai cuisine have to offer, the flavour and texture combination in this dish is simply phenomenal, its seafood savoury flavour is complemented with the sharp saltiness of the duck eggs while chillies give it a bit of kick. The texture as well is unique due to the grainy velvety melting egg yolks coating the tender squid flesh. And like any other stir fries this should be cooked quick using a really high temperature, and please take not it would be a bit harder to handle compared to stir frying pork, chicken or beef meat as cooking this is done in a more faster pace otherwise squid will be rubbery so keep your ingredients handy before starting.
500g Squid, sliced
3 boiled salted duck egg, chopped
4 cloves garlic, minced
1 small onion, chopped
2-3 pcs long red chillies, sliced
1 bunch Chinese celery, chopped.
3 spring onions, sliced
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp brown sugar
freshly ground black pepper
1. Place water in a deep pot and bring it to a boil, once boiling quickly drop the squid to cook it slightly and remove unnecessary odour, drain water then set squid aside.
2. Mix together oyster sauce, light soy sauce, sugar and 3 tbsp water. Set aside.
3. In a wok add oil then sauté garlic and onion in medium high heat.
4. Bring heat to high then add the squid and salted duck eggs, stir fry for a minute and let the egg yolks dissolve.
5. Add chillies, Chinese celery, and spring onions the stir fry for 30 seconds.
6. Pour the prepared sauce and stir fry for 30 more seconds, season with freshly ground black pepper then serve.