Marinate squid legs with curry powder, salt and light soya sauce (based on your own preference) overnight.

1. Heat oil in wok.

2. Coat the squid legs in bowl (mix half plain flour and half tapioca flour). Gently shake off the excess flour and drop them in the hot oil. Then turn to low heat.

3. Fry them till crisp and golden brown on all sides.

4. Remove them using chopstick and drain on paper towels.