Butter Squids

This is always kids' favourite. Since I am allergic to prawn, Butter Squids is a good alternative to Butter Prawns.

FRIED SQUIDS:
750g medium/large Squids* - sliced into rings
A dash of Sesame oil*
Salt, sugar*
2 tbsp Cornflour*
2 tbsp Rice flour*
1 tsp Curry powder* (*add together)

CRISPY CRUMBS:
1 Egg
1 tbsp Marie biscuit crumbs
1 tbsp Cornflour
Salt & Pepper
Water

SEASONING:
2 tbsp Butter
3 cloves Garlic - chopped
2 sprigs Curry Leaves
5 Chilli Padi / Bird-Eye Chilli
1 tbsp Oyster sauce

METHOD:
1. Deep fry squids and make sure not too long to prevent it becoming hard.
Lift into a plate & put aside.

2. Mix all the ingredients to make crispy crumbs and enough water to make thin batter.
Sprinkle into hot oil and fry until crispy.
Lift into a plate & put aside.

3. Heat up butter & fry curry leaves, garlic & chilli until fragrant.
Add in oyster sauce & fry for a while.
Add in fried squids and stir fry until well mixed.
Add in crispy batter, stir quickly and dish up.
Serve immediately with white rice.