Ingredients:
- 250g Pacific West Dusted Baby Squid Calamari
- 7pcs salted duck egg, yolks
- 5tbsp butter, unsalted
- 5cloves garlic, minced
- 125ml all-purpose cream
- 1tsp white sugar
- 1tsp salt
- 1tsp chili powder
- 10pcs fresh curry leaves
Procedure:
Heat oil in a deep pot and deep fry the squid until golden brown
For the sauce:
- Mash the yolk and set aside
- Place a deep pot over low to medium heat, toss the butter in and melt stirring occasionally
- Add the yolks into the pot and mix well
- Add the cream, sugar, chili powder, and salt in
- Allow to simmer for about 1 min
- Blend the mixture until smooth
- Bring back to the pan and toss the curry leaves in
- Adjust seasoning as needed
- Toss with the squid
- Serve