A deliciously crispy seafood Kare-Kare
In a pan, put around 1/4 cup the annatto oil and sauté garlic and onions, until onion becomes translucent
Add flour, and let it cook for 1-2 minutes
Add beef stock, Lily’s Peanut Butter, and crushed peanuts, and let it cook until thickens
Season the sauce with fish sauce, and let it simmer on low heat for 3-5 minute. Set aside
In a bowl, beat the eggs. Add in the flour and cornstarch to the eggs and season with salt and pepper. Add the shrimps
Deep fry the prawns for about 1-2 minutes. oras soon as prawns turn red. Drain on a paper towel and set aside.
In a mixing bowl, add the cereal, milk powder, sugar and pinch of salt, and set aside
Get a wok/ deep pan, and heat on medium heat. Melt the butter in the pan. Add 2-4 tbsp of oil to it as well to prevent it from burning. Add the curry leaves and chillies and fry for 30 seconds.
Add in the cereal mixture and fry for 2-3 minutes. Add in the prawns to the pan and stir until fully combined.
Cover the sliced squids in milk, marinade for 1 hour.
In a bowl or Tupperware add all the ingredients for the flour dredge.
After marinating, strain out and excess milk off the squid and toss in the flour dredge, mix until fully covered with the dredge
Deep fry in oil until golden brown and set aside.
Place the sauce on the plate then top with the vegetables, prawn and calamares.
Serving Size 6-8
Servings 0