Spicy Sotong


350g squid, cleaned and cut into thick slices
1 stalk curry leaves
2 kaffir lime leaves, finely sliced
1 tsp chopped garlic
1 tbsp chopped onion
2 tbsp fish curry powder, mixed with a little water to form a paste
5 cilipadi, chopped
2 tbsp oil
1 tbsp evaporated milk
1 tbsp plain yoghurt
1 egg white
2 tbsp corn flour

1/2 tsp sugar
1/2 tsp salt
1/2 tsp chicken stock granules


Scald squid, then drain well. Dip squid into egg white and coat with corn flour. Deep-fry squid in hot oil until crispy. Drain on absorbent paper towel.

Heat oil in a wok; fry garlic and onions until fragrant. Add curry leaves and saute well. Add curry powder paste, cilipadi and evaporated milk. Stir-fry well.

Mix in seasoning, yoghurt, kaffir lime leaves and fried squid. Fry until gravy thickens. Dish out and serve with hot plain rice or white bread.

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