This Kam Heong Squid is cooked in an incredibly aromatic concoction of curry leaves, curry powder and bird's eye chilli peppers.
12 squids, cut into rings - marinade in 3 tsp corn starch
2 cloves garlic, minced roughly
4 shallots, minced roughly
6 bird's eye chilli peppers, sliced
2 heaped tablespoons dried shrimp (soaked, drained then minced)
1 tbsp seafood curry powder
A handful of curry leaves
1 tsp soy sauce
2-3 tbsps water
8 tbsp oil
Heat up a wok and add oil. Heat until hot then shallow fry the squid rings in batches. Quickly fry the squid, it should only take about 1 minute for a quick fry as squid gets cooked easily. Remove the squid from oil, drain and set aside.
Briefly rinse your wok and wipe dry. Heat up your wok and place about 2 tbsp of cooking oil and heat until hot. Turn heat to low and add the minced garlic, shallots, chilli peppers and curry leaves. Saute until aromatic.
Add in the minced dried shrimp and stir-fry around until aromatic. Add the curry powder into the wok, then the soy sauce.
Turn heat up to high and add in the pre-fried squid from earlier and stir around briskly. Add in the water. Add more water if you want more sauce.
Stir around to coat the squid with the mixture well. Serve hot with steamed rice.