Golden Sotong (Salted egg squid)

I learnt this for a seafood theme potluck gathering in the neighborhood 

Adopted from http://www.foodforlifetv.sg/video-cookbook/video/salted-egg-squids-0

Ingredients

500

 

grams

 

Squid

 

, cleaned and cut into bite-sized rings 

Vegetable Oil

 

, for deep-frying 

1

 

teaspoon

 

Chicken Stock Powder

1 

teaspoon

 

Sugar

1/2

 

teaspoon

 

Salt

2

 

tablespoons

 

Self-Raising Flour

3

 

tablespoons

 

Water

4

 

tablespoons

 

Plain Flour

2

 

tablespoons

 

Potato Starch

 

, (or substitute with corn flour) 

1

 

tablespoon

 

Rice Flour

1

 

teaspoon

 

Curry Powder

 

, (optional) 

1/4

 

teaspoon

 

Salt

3

 

Salted Duck's Egg Yolk

 

, boiled and mashed with a fork 

1/2

 

tablespoon

 

Oil

1

 

tablespoon

 

Butter

2

 

cloves

 

Garlic

 

, chopped 

3-4

 

Bird's Eye Chillies

 

, thinly sliced 

2

 

sprigs

 

Curry Leaves

1/2

 

teaspoon

 

Chicken Stock Powder

Salt, Sugar and Pepper

 

, to taste 

1

 

tablespoon

 

Milk

 

, (optional) 

Directions

1) Combine squid with chicken stock, salt, sugar and mix well. Set aside for 10 minutes.

2) mix self raising flour with water  and pour over the squids.

3) in a seperate bowl, Mix potato starch, rice flour, curry powder, salt, water, plain flour and whisk together. Pour this mixture all over the squid and mix well to ensure they are evenly coated.

4)Heat up pan with oil and fry squid for 2-3 minutes until golden brown and crispy.

5)Remove and transfer to a plate lined with kitchen paper. Set aside.

6) In a clean wok, heat up oil add garlic, chicken stock, chilli padi and curry leaves. Fry for 1-2 minutes until fragrant.

7)Stir in the mashed egg yolk swirl it around the wok until it turns foamy.

8)Add milk and bring to a boil. 

9)Season with salt, sugar and pepper.

10)Add the squid and briskly toss in the sauce until evenly coated. Dish out immediately and serve hot with steamed white rice.