Cuisine
Time
30 mins mins
Servings
4 people people
• Peel and finely dice the Thai shallots and garlic.
• Wash the baby squid thoroughly and place in a bowl.
• Mix the curry powder, turmeric and sesame oil together in small bowl or ramekin to form a paste. In a separate bowl, mix together the stock, evaporated milk, salt and sugar.
• BUILD YOUR WOK CLOCK: place your Thai shallots at 12 o’clock, then arrange the garlic, cumin seeds, cinnamon stick, curry leaves if using, curry paste bowl, squid and lastly your stock and evaporated milk mixture clockwise around your plate.
