Crispy Oatmeal Butter Sotong

Kong Chee Ho

- 1 cup Quaker instant oats  
- 3 tbsp butter (melted)
- 1 tbsp sugar  
- 1 tsp salt
- 1 tbsp milk powder  
- 1 cup tapioca flour
- 1 cup corn flour  
- 2 tbsp crispy fried chicken coating mix  
- 1 tbsp black pepper  
- 1 egg  
- 2-3 sotong (cut into bite sized)  
- 1 bunch of curry leaves 2 chilli padi (chopped)


1. Preheat oven to 180 Celsius

2. Mix Quaker instant oats, butter and sugar  

3. Spread on baking sheet and bake for 10 mins cool mixture. Add in salt and milk powder. Set aside

4. Heat up wok in oil

5. Beat egg and add sotong into mixture  

6. Dredge sotong in flour  

7. Ensure oil is hot before placing sotong. Deep fry till golden, drain and set aside

8. Heat pan with melted butter till foamy, add curry leaves and chilli till curry leaves is crispy

9. Add in baked oatmeal mixture and fried sotong until evenly coated

10. Remove from heat and transfer to serving plate

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