Ingredients /nutrition
- 1 egg yolk
- 100 g plain flour
- 45 g cornstarch
- 3/4 tbsp custard powder
- 1 1/2 tsp baking powder
- 1 pinch salt
- 1 pinch sugar
- 1/2 tsp curry powder
- 1 pinch Chinese five spice powder
- 160 ml water
- 2 tbsp vegetable oil
- 220 g squid, cut into bite size pieces, blanched into boiling water for 20 minutes
- oil for deep frying
Methods / instructions
- To make batter, combine the first 11 ingredients.
- Heat up oil for deep frying.
- Coat squids in batter and slowly release into hot oil.
- Deep fry until golden brown, remove from heat and drain on kitchen paper towel.
- Serve immediately.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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