Fragrant (Kam Heong) Squid With Dried Shrimp

Fragrant Squid

500 g small squids – cut into rings (remove the film inside the body)
1 tbsp rice flour
10 pieces curry leaves
1 tbsp curry powder
2 tbsp butter

Sauce Ingredients
1 tbsp light soy sauce
1 tsp sugar
2-3 tbsp water
1 tsp salt

Minced finely ingredients
3 cloves garlic
4 shallots
5 chilli padi

2 tbsp dried shrimp (soaked till soft and minced coarsely)

1) Marinade squid with rice flour and set aside for 30 minutes.
2) Heat wok with oil and deep fry squid for 2 minutes, drained and set aside.
3) Melt butter in a saucepan and saute minced ingredient and curry leaves till aromatic. Add dried shrimp and stir fry till fragrant. Add in curry powder and stir briskly to combine evenly for 2 minutes. Add in pre-fried squid and stir briefly, add sauce ingredients (add more water if you want more sauce). Stir around to coat the squid and the mixture well.
4) Serve hot with rice.

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