A heavenly Malaysian classic. This recipe for crispy salted egg squids is a terrific party snack or appetiser.
Combine squid with chicken stock, salt, sugar and mix well. Set aside for 10 minutes.
Mix potato starch, rice flour, curry powder, salt, water, self raising flour and whisk together. Pour this mixture all over the squid and mix well to ensure they are evenly coated.
Heat up pan with oil and fry for 2-3 minutes until golden brown and crispy.
Remove and transfer to a plate lined with kitchen paper. Set aside.
In a clean wok, heat up oil add garlic, chicken stock, chilli padi and curry leaves. Fry for 1-2 minutes until fragrant.
Stir in the mashed egg yolk swirl it around the wok until it turns foamy.
Add milk and bring to a boil. Season with salt, sugar and pepper.
Add the squid and briskly toss in the sauce until evenly coated. Dish out immediately and serve hot with steamed white rice.