4 squid, cleaned and cut into rings
1 cup potato starch
1 teaspoon salt
2 salted eggs
2 sprigs curry leaves
1-2 chilli padi (birds’ eye chillies)
½ teaspoon sugar
1 tablespoon butter
Salt, to season
Vegetable oil, for frying
First, prepare the salted egg yolk. Crack the salted egg open, and use only the yolk. Place them on a plate and steam for 10 minutes. Set aside to cool, then mash with a fork.
Fill a wok with enough oil to deep-fry the squid rings. In a mixing bowl, combine the potato starch and 1 teaspoon salt. Coat the squid rings in this mixture, scrunching to create some uneven surfaces.
When the oil bubbles when a wooden chopstick is inserted, fry the squid rings in batches until crisp on the outside. Drain on a kitchen paper-lined plate.
Pour away all the oil, wiping the wok to clean.
Over medium heat, melt the butter and add the curry leaves and chilli padi. When aromatic, add the mashed salted egg yolks, and fry until everything is frothy and mixed. Add the sugar.
Toss in the fried squid rings, and cook for 1 minute until all the fried edges are coated.
Season with salt, and serve immediately!