Ingredients:

• 250g Pacific West Squid
• 7pcs salted duck egg, yolks
• 5tbsp butter, unsalted
• 5cloves garlic, minced
• 125ml all-purpose cream
• 1tsp white sugar
• 1tsp salt
• 1tsp chili powder
• 10pcs fresh curry leaves

Procedure:

Heat oil in a deep pot and deep fry the squid until golden brown

For the sauce:

• Mash the yolk and set aside
• Place a deep pot over low to medium heat, toss the butter in and melt stirring occasionally 
• Add the yolks into the pot and mix well
• Add the cream, sugar, chili powder, and salt in 
• Allow to simmer for about 1 min
• Blend the mixture until smooth
• Bring back to the pan and toss the curry leaves in
• Adjust seasoning as needed
• Toss with the squid 
• serve