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
- 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.
