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Stir Fried Spicy squids
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400 gm squids, cleaned and cut into 1 cm circles | |
2 sprigs | curry leaves |
5 birds eye chillies, chopped 4 dried chillies, cut into sections | |
2tbsp | oil |
A. Dry flour mixture | |
11/2 tbsp | plain flour |
3 tbsp | tapioca flour |
1/2 tsp | pepper |
B Crispy flour batter - combined | |
31/2 tbsp | plain flour |
1 tsp | rice flour |
13/4 tbsp | tapioca flour |
3 tsp | baking powder |
1/8 tsp | salt |
3 tbsp | oil |
4 tbsp | water |
Seasoning | |
1 tbsp | sugar |
1/4 tsp | salt |
1/8 tsp | thick soya sauce |
1 tsp | oyster sauce |
Method
Drain squids,dab and completely dry with kitchen paper towels. Toss squids into combined dry flour mixture A, then dip into mixed batter ingredients B.
Deep fry in hot oil until golden and crispy.
Heat oil in a wok and fry curry leaves, dried chillies and birds eye chillies until fragrant. Return squids to the wok and add seasoning to mix. Toss and fry briskly to combine.
Recipe uploaded with Shop'NCook for iPhone.
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