- 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.
- 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.
- 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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