Frozen quid rings are easily obtainable in Chinese or Asian supermarket. It saves a lot of time preparing it. Of course, if you prefer to use fresh squid, please do so. Frozen squid rings are normally frozen in an ice glaze and it adds to the weight of the squid. To get 500g of squid, you need about 570 to 600g of frozen squid rings
Serves 4 with other accompanying dishes
Level of difficulty: moderate
Time: 20 mins to cook, 20 mins to prepare
500g Prepared squid rings, defrosted, drained and pat dry with kitchen towel.
1 Egg, beaten
80g Plain flour
80g Plain rice flour
1 tspn Baking powder
½ tspn Salt
1 tsp Black pepper –cracked or powder
Oil For deep frying.
- In a container, break the egg and lightly beat it. Add in the squid rings.
- Sift the ingredients A except the pepper. Add in the pepper and mix thoroughly, and put it in a large plate.
- In the mean time, heat up oil in a pan for deep frying. To test when the oil is hot enough for frying, drop a small piece of bread into the oil. If it sizzles and floats up immediately, the oil is hot enough for frying.
- Take a piece of the squid ring and put it into the flour mixture. Coat the ring with flour and give it a pat. Repeat several pieces and then drop them gently, one at a time into the hot oil. Fry on both sides and lift out on to a colander when lightly browned. Drain on Kitchen towel.
- Serve with chilli sauce of your choice.
You can double dip the rings. Simply dip the squid again with the egg and the flour mixture.
This will give a thicker coating, and it is crunchier, but contains more oil.
More pictures on the preparation of Crispy Fried Squid Rings: