Ingredients
500g squid
1 tbsp vinegar
1 tbsp ground garlic
1 tsp white pepper
1 cup potato starch
1 egg
5 tbsp butter
2 small red chillies
1/2 cup curry leaves
4-5 salted eggs/3 tbsp salted egg powder

Ingredients
1) Clean the squids thoroughly from its ink and bones. Cut them into 2 cm rings and put into a sieve.
2) Coat the squids with vinegar, garlic and white pepper. Lightly beat the egg, dip the squids and coat with the potato starch.
3) Deep fry in 3-4 batches as to not overcrowd the pan. Fry until golden brown and set aside. Fry for not more than a few minutes or the squids will be tough.
4) Clean the charcoal from the salted eggs and separate the yolks from the whites. Steam for about 10 minutes. Wait for them to cool before mashing. Set aside. (If you're not using salted egg powder)
5) In a hot wok, melt the butter halfway and add in the curry leaves and chillies until fragrant.
6) Add in the mashed egg yolks or salted egg powder and stir well until the sauce becomes creamy and frothy.
6) Add in the fried squids and coat well with the sauce.