Chewy Squid and Egg Roll: A Hearty and Delicious Recipe
#SquidRecipe #EggRecipe #SquidEggRoll #ChoppedSquid #EasySideDish
Enjoy a delightful and hearty egg roll elevated with the chewy texture of squid. Perfect as a side dish, especially when enjoying spicy foods, this recipe transforms simple eggs into a flavorful meal. We’ve incorporated finely chopped squid into the beaten eggs, adding depth and a satisfying bite that plain egg rolls might lack. Seasoned delicately with anchovy sauce for a subtle umami, it’s a dish that’s sure to please everyone. Make it thick and satisfying for a wonderful family treat or a great accompaniment to drinks!
Main Ingredients- 4 large eggs
- 50g minced squid (frozen)
- 1 tsp anchovy sauce
Cooking Instructions
Step 1
In a wide bowl, crack 4 large eggs. Add 50g of minced squid (frozen). Whisk together thoroughly with a spoon or whisk until the eggs and squid are well combined and there are no large lumps. Stir in 1 tsp of anchovy sauce to enhance the flavor. It’s best to add the anchovy sauce gradually and taste as you go, as it can be quite salty.
Step 2
For a smoother texture, let the mixed egg and squid mixture rest in the refrigerator for about 10 minutes. This allows the eggs to break down further and meld with the squid, resulting in a more cohesive batter.
Step 3
Heat a non-stick pan with a wide base over medium-low heat. Add a generous amount of cooking oil. You can lightly wipe the pan with a paper towel to evenly distribute the oil, which helps prevent the egg from sticking. Pour about one ladleful of the squid-egg mixture into the pan and spread it thinly. As the edges begin to set, gently roll the cooked egg towards one side of the pan. Pour another ladleful of the mixture into the empty space. Before the new mixture fully sets, lift the rolled egg and fold it over the new layer, then continue rolling. Repeat this process, adding ladlefuls of egg mixture and rolling, to create a thick, layered egg roll with a tender interior and slightly chewy exterior.
Step 4
Once you’ve used all the egg mixture and formed a thick roll, gently turn the roll a few times over the pan to ensure all sides are lightly golden and cooked through. Shaping it directly in the pan is the easiest way to achieve a neat appearance. If you desire a perfectly rectangular shape, you can carefully wrap the hot egg roll in a sushi mat or aluminum foil and let it cool and firm up before slicing.
Step 5
Carefully transfer the warm, shaped squid and egg roll to a serving plate. Placing it on the plate while it’s still warm makes for a more appealing presentation.
Step 6
Slice the finished squid and egg roll into your desired thickness to serve. The visible pieces of squid within each slice add to its visual appeal and texture. (Tip: Don’t worry if the slices aren’t perfectly uniform! The charm of homemade cooking is in its unique imperfections.)
