Recipe Index

Ingredients

• 5 salted eggs
• 6 1/4 oz. mayonnaise
• 1/4 tsp. caster sugar
• 1/4 tsp. chilli powder
• 2 oz. cornflour, plus 1 3/4 oz. for dredging
• 2 oz. gram flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 4 fl oz. fridge-cold soda water
• 12 oz. squid rings, drained and dried thoroughly
• Vegetable oil, for deep frying
• Few dried curry leaves, to garnish
• 2 red chillies, finely sliced, to garnish

Method

1. Make the dip first: simmer the salted eggs for 15 minutes, cool them under cold running water, peel them, and lift out the yolks.
2. Blend the yolks with the mayonnaise, caster sugar, chilli powder, and 2 Tbsp. water until smooth, and set the salted egg mayonnaise aside.
3. Whisk 2 oz. cornflour with the gram flour, baking powder, and salt, stir in the cold soda water to a smooth batter, and rest it for 20 minutes.
4. Dredge the dry squid rings through the remaining cornflour, then coat each ring in the rested batter.
5. Heat at least 1 inch of vegetable oil in a deep saucepan over medium-high heat and fry the squid in small batches in a single layer, turning the rings every 30 seconds until golden.
6. Drain the squid on kitchen towels, scatter the curry leaves and sliced red chillies over the pile, and serve immediately with the mayonnaise for dipping.

Prep: 1 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data