1 kg squid, about 5 – 6 pieces
2 Eggs
5 g Chicken Powder
40 g Big Red Chilies
40 g Curly Red Chilies
30 g Shallots
30 g Garlic
10 g Ginger
20 g Tomato Sauce
20 g Sambal Sauce
15 g Oyster Sauce
18 g Sugar
10 g Chicken Powder
4 g Salt
30 g Thick Coconut Milk
250 ml Water
4 Lime Leaves
2 liters Cooking Oil
15 g Leeks
15 g Fried Onions
500 g Tapioca Flour
1 corn, cut into pieces
In a blender, add big red chilies, curly red chilies, shallots, garlic and ginger.
With some oil, sauté the spice paste until fragrant and that the oil separates.
Add tomato sauce, sambal sauce, oyster sauce, sugar, chicken powder and thick coconut milk. Stir well.
Once it comes to a boil, add a well beaten egg and stir well. This acts as a thickener to the sauce.
Once the sauce thickens, add in the fried squid rings and corn. Stir well and coat evenly with sauce.
Remove and set aside
Garnish with green and fried onions before serving