prawns instead of squid. I have lots of 'sotong' (squid) in my freezer from my trip to Pantai Remis, so I gave this recipe a try using squid. I guess this dish would taste better if I deep fry the sotong with a little corn flour or with off the shelf deep frying flour. End result,.......mmmmm, not bad leh!
Squid,500gms cut onto wide rings
Corn flour or flour for deep frying, enough to cover the squid
Butter, 3 table spoons
Crispy Cereal, (from Nestum or off the shelf prepacked cereal for cooking), 1/2 cup or more
Crispy cornflakes, 1/2 cup Egg, 1 pc, slightly beaten
Oil for deep frying
Curry leaves, from 3 sprigs
Cili padi (birdeye chilli), 2 pcs, cut into small slices (optional)
Salt to taste (optional)
Coat squid with corn flour. Deep fry the squid in hot oil (not more than 2 minutes or else it would turned springy). Drain away excess oil and put the squid aside. Heat up wok and add in the butter. Put in the curry leaves and slowly pour in the eggs using a sieve to attain hair like texture. (alternatively you can use deep frying oil to make the eggs crispy). Put in the crispy cereal, cili padi (optional) and cornflakes. Add salt (optional) to taste. Put the mixture on the deep fried squid and serve.