Ingredients (serves 4):
20-30 medium-size prawns or 10 large prawns, to be shelled leaving the tail on
200 g squid, to be cut into rings
3 tbsp tempura flour
2-3 stalks of curry leaves, to be plucked
8-10 chilli padi
1 tbsp (levelled) sugar
1/2 tsp salt
5-6 tbsp Nestum Cereal
oil for deep-frying
Wash prawn & squids and dab them dry. Toss them portion-wise in tempura flour and set aside.
In a wok, heat enough oil for deep-frying over medium/high heat. Add prawns portion-wise and deep-fry for about 15 to 20 seconds. Remove to a plate which is lined with absorbent paper. Repeat likewise with the squid rings.
Remove oil from wok and wipe wok clean with kitchen paper. Return wok to stove and add 1 or 2 tbsp of used oil. Heat oil over medium heat and add curry leaves & chilli padis.
Then, add sugar and salt. Stir well before adding Nestum.
Stir-fry for about 5 minutes before adding the deep-fried prawns and squids. Stir well. Serve hot!