Is squid popular in Thai cuisine?

Yes, squid is a staple in Thai food , featured in dishes like stir-fries, curries, and soups.

How do you keep squid from tasting rubbery?

Dry the squid thoroughly with kitchen towels and cook it quickly over high heat.

What’s the difference between squid and calamari?

Calamari refers to tender squid, often used in dishes like salted egg yolk calamari , and is known for its delicate texture.

Stir-Fried Squid with Salted Egg

Name: Stir-Fried Squid with Salted Egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tablespoons oil. Use avocado, vegetable, canola, or rice bran oil. Avoid sesame or olive oil.; 1 1/2 tablespoon garlic cloves, minced; 2 tablespoon Thai chili paste: Use my Nam Prik Pao recipe or buy it from the Asian market or on Amazon.; 1/2 cup sweet onion, sliced long and thin.; 1/4 cup Thai red chilis or 1/2 cup sweet bell peppers, sliced long and thin: For heat and color, use Thai chilies, Serrano, or jalapeños. For a milder flavor, substitute with sweet bell peppers.; 12 ounces carved squid: Fresh or frozen squid rings are perfect for this dish. You can also use whole squid and slice them into bite-sized pieces. Rinse well and pat dry with paper towels.; 1 salted duck or 2 salted chicken eggs. Hard-boiled them first before using them in the stir fry. Find them at your local Asian supermarkets or make them home using my recipe. Sliced the eggs into 1/8 pieces. I kept mine larger because I like the bold flavors. Feel free to make them as small as you'd like.; 2 stalks spring onions, sliced long-1 1/2 in pieces. Green onion, or chives work well.; 1 tablespoon oyster sauce.; 1 teaspon thin soy sauce. Or any regular soy sauce.; 2 tablespoons sugar. Use white, brown, palm sugar, monk fruit, or agave.; 1/3 cup water or light stock: Use unsalted stock.

Description

This Thai salted egg squid stir fry is a quick, flavorful dish featuring tender squid stir-fried with creamy salted egg yolks and bold Thai Nam Prik Pao paste. Perfect for fans of spicy foods, it’s rich, and savory and pairs beautifully with steamed rice. Ready in just 20 minutes!

Ingredients

Scale

2 tablespoons oil. Use avocado, vegetable, canola, or rice bran oil. Avoid sesame or olive oil.
1 1/2 tablespoon garlic cloves, minced
2 tablespoon Thai chili paste: Use my Nam Prik Pao recipe or buy it from the Asian market or on Amazon.
1/2 cup sweet onion, sliced long and thin.
1/4 cup Thai red chilis or 1/2 cup sweet bell peppers, sliced long and thin: For heat and color, use Thai chilies, Serrano, or jalapeños. For a milder flavor, substitute with sweet bell peppers.
12 ounces carved squid: Fresh or frozen squid rings are perfect for this dish. You can also use whole squid and slice them into bite-sized pieces. Rinse well and pat dry with paper towels.
1 salted duck or 2 salted chicken eggs. Hard-boiled them first before using them in the stir fry. Find them at your local Asian supermarkets or make them home using my recipe. Sliced the eggs into 1/8 pieces. I kept mine larger because I like the bold flavors. Feel free to make them as small as you'd like.
2 stalks spring onions, sliced long-1 1/2 in pieces. Green onion, or chives work well.
1 tablespoon oyster sauce.
1 teaspon thin soy sauce. Or any regular soy sauce.
2 tablespoons sugar. Use white, brown, palm sugar, monk fruit, or agave.
1/3 cup water or light stock: Use unsalted stock.

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Instructions

Sauté Aromatics: Heat oil in a pan over medium-high heat. Sauté garlic and chili paste for 15–20 seconds until fragrant.
Cook the Veggies: Add onions and red peppers, tossing them in the pan. Cook for about 2-3 minutes or until tender.
Add Squid and Eggs: Add in the squid, spring onions, and sliced salted duck eggs. Mash the egg whites into the sauce with a spatula, leaving the salted egg yolks in larger chunks for texture.
Add the Sauce: Add sugar, soy sauce, oyster sauce, and water. Stir to create a saucy runny consistency. Adjust the flavors as needed with more sugar or oyster sauce.
Finish Cooking: Let everything cook for about 2 minutes, make sure the squid is tender but not overcooked.
Serve: Turn off the heat, plate the dish, and serve immediately with jasmine rice. Pour some salted egg sauce over the jasmine rice for extra flavor! Garnish with chopped spring onions for a fresh touch. Enjoy the creamy, spicy, and savory flavors of this stir-fried squid dish that’s perfect for any occasion!

Notes

Use High Heat: Stir-fry the squid quickly over high heat to keep it tender and avoid it getting rubbery. It’s still edible if overcooked, but not as enjoyable.
Prep the Salted Eggs: Cut the salted egg whites into small pieces (quartered or smaller) and leave the egg yolks in larger chunks for that creamy texture.
Break Them Up While Cooking: The egg whites are tender from the brining process and will naturally break apart as you cook. You can also pre-chop the whites into smaller bits before adding them to the pan for easier mixing. I like mine in big chunks!
Use Fresh or Thawed Squid: Fresh squid works best, but if you’re using frozen squid, make sure it’s fully thawed and patted dry with kitchen towels to avoid adding extra water to the pan.
Balance the Sauce: Taste your stir fry before serving and adjust with a little sugar, oyster sauce, or soy sauce to perfect the flavors. Since salted egg can make the dish quite salty, add a splash of water or a pinch of sugar to balance it out.
Serve Immediately: This dish is best enjoyed hot and fresh. Pair it with steamed rice to soak up all the creamy, savory sauce.

Prep Time: 10
Cook Time: 10
Category: seafood
Method: stir frying
Cuisine: Thai