Ingredients with Measurements:
- 500g squid, cleaned and sliced
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- 1 egg
- 1/2 cup milk
- 1/2 cup fresh curry leaves, chopped
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cumin.
2. In a separate bowl, whisk together the egg and milk.
3. Dip each slice of squid into the egg mixture, then coat in the flour mixture.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Fry the squid in batches until golden brown and crispy, about 2-3 minutes per batch.
6. Remove the squid from the oil using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
7. In a small pan, heat a tablespoon of vegetable oil over medium heat.
8. Add the chopped curry leaves and cook for 1-2 minutes until fragrant.
9. Serve the fried squid with the curry leaves on top.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Squid can be substituted with shrimp or any other seafood.
- All-purpose flour can be substituted with rice flour or cornstarch for a gluten-free option.
- Curry leaves can be substituted with cilantro or parsley.
Variations:
- Add chili flakes or cayenne pepper for a spicy version.
- Serve with a side of sweet chili sauce or tartar sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Do not overcrowd the fryer or pot to prevent the squid from sticking together.
- Use fresh curry leaves for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve on a platter with a side of dipping sauce and garnish with additional curry leaves.
Garnishes:
Additional curry leaves or chopped cilantro.
Pairings:
Serve with a side of steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the squid is not crispy, the oil may not be hot enough or the squid may be too wet. Make sure to pat the squid dry before coating in the flour mixture.
Food safety advice:
Make sure to cook the squid to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Sotong Pangkong is a popular Malaysian dish that originated from the state of Johor.
Flavor profiles:
Savory, crispy, and aromatic with a hint of spice.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Malaysian