Clean the squid by removing the innards, then slice into rings of appropriate size. Rinse and drain well. Peel and devein the shrimp, then rinse in salted water and drain thoroughly.

Dice the salted egg whites and yolks separately. Mince the garlic. Slice the scallion, keeping the white and green parts separate. Remove the seeds from the chili pepper and slice it diagonally.

Pat the squid and shrimp dry with paper towels. Lightly coat both with a thin layer of cornstarch. Pour a generous amount of cooking oil into a wok. When the oil forms ripples, add the squid and shrimp and fry for about 2 minutes. Remove and drain on paper towels.

Pour out the remaining oil from the wok and wipe clean. Heat the wok and add a small amount of the strained oil. Sauté the minced garlic and scallion whites until fragrant. Add the salted egg yolks and cook until melted and foamy. Stir in 1 tablespoon (15 ml) rice wine, then add the squid and shrimp and stir-fry. Add just 1 diced salted egg white and stir-fry for about 2 minutes.

Transfer to a serving plate and sprinkle with scallion greens and sliced chili pepper. Serve immediately.