• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 400g squids
  • 2 sprigs curry leaves
  • 5 bird's eye chillies, chopped
  • 4 dried red chillies, cut into sections
  • 2 tbsp oil
  • Dry flour mixture (A)
  • 1½ tbsp plain flour
  • 3 tbsp tapioca flour
  • ½ tsp pepper
  • Crispy flour batter (B) – combined
  • 3½ tbsp plain flour
  • 1 tsp rice flour
  • 1¾ tbsp tapioca flour
  • 3 tsp baking powder
  • 1/8 tsp salt
  • 3 tbsp oil
  • 4 tbsp water
  • Seasoning
  • 1 tbsp sugar
  • ¾ tsp salt
  • 1/8 tsp thick soy sauce
  • 1 tsp oyster sauce

Instructions

  1. Clean squids thoroughly and remove the ink sacs. Cut into 1cm circles. Place squids in a colander to drain well. Dab completely dry with kitchen paper towels.
  2. Toss squids into combined dry flour mixture (A), then dip into mixed batter ingredients (B). Deep-fry squid rings in hot oil until golden and crispy.
  3. Heat oil in a wok and fry curry leaves, dried chillies and bird's eye chillies until fragrant. Return squids to the wok and add seasoning to mix. Toss and fry briskly to combine.

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