Malaysian Kam Heong Squid

My version of Malaysian Kam Heong Squid - cooked on 10 March 2011.

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Kak Zalyah is buying squid at Mill Road (since Uncle Sainsbury doesn't have them) as I type this. I'll attempt this recipe one of these days to de-stress...

Ingredients:

- 12 small sized squids, cut into rings (remove the film inside the body) - marinade in 2-3 tsps 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 fish/ seafood curry powder


- Generous handful of curry leaves, rinsed


- 1 tsp light soy sauce


- 2-3 tbsps water

Method:



1. Firstly, heat up a wok until almost smoking.

2. Add about 6 tbsps of oil. Heat until hot then shallow fry the squid rings in batches. Remember to remove as much liquid as possible from the squid before placing in oil. You just need to quickly fry the squid, it should only take about 1 minute for a quick fry as squid gets cooked easily.

3. Remove the squid from oil, drain and set aside.



4. Briefly rinse your wok and wipe dry. Heat up your wok until almost smoking again. Place about 2 tbsps of cooking oil and heat until hot.

5. Turn heat to low and add the minced garlic, shallots, chilli peppers and curry leaves. Saute until aromatic.

6. Add in the minced dried shrimp and stir-fry around until aromatic.



7. Add the curry powder into the wok, then the soy sauce.

8. Turn heat up to high and add in the pre-fried squid from earlier and stir around briskly.

9. Add in the water. Add more water if you want more sauce.

10. Stir around to coat the squid with the mixture well.

11. Serve hot with steamed rice.