Flavor Nugget Kari Cumi

Flavor Nugget Kari Cumi

Material:
350 gr squid, puree
100 ml thick coconut milk
2 eggs
50 g corn starch
3 tablespoons curry wet, ready to use
2 tsp salt and 1 teaspoon pepper
1 tsp sugar
1 tsp chicken flavor

Beef:
1 egg
100 grams bread flour
Oil for frying

Complement: tomato sauce and bottled chili sauce

Directions:
1. Mix the soft squid with coconut milk, eggs, corn starch, curry, salt, pepper, sugar, and flavoring the chicken and stir well.
2. Prepare a baking sheet or heat resistant dish, basting with the oil, pour the batter and steam for 20 minutes, remove, let cool.
3. Once cool, cut merurut taste, dip into beaten eggs and coat with bread crumbs. Store in refrigerator for 2 hours.
4. Heat oil and fry until brown, remove and drain.
5. Serve with tomato sauce and bottled chili sauce.