Level up this popular entree with the addition of kurma powder and Saucy Wench Garlic & Eschallot Vinaigrette!
2 large Squid Hoods
2 tbsp Kurma Powder or Mild Curry Powder
2 tsp sugar
1 tsp salt, or to taste
Oil for deep frying
Saucy Wench Garlic & Eschallot Vinaigrette, to serve.
Cut the squid hoods along the side to open them up.
Score a criss cross pattern on the INSIDE of the squid hood.
Marinade in the kurma powder and salt and sugar for about 15 minutes.
Toss in potato flour and then fry in hot oil until crispy and tender.
Serve with Saucy Wench Garlic & Eschallot Vinaigrette. Heaven!