Ingredients
300g squid
1 heaped tsp salt
1 tsp pepper
1 tsp paprika or chilli powder
1 tsp garlic powder
5 heaped tbsp cornflour
Oil for frying
Method
1. Clean squid by removing the skin, spine and ink sac from the body, and the eyes and mouth from the head.
2. Cut the head into 4 pieces and the body into 1cm wide rings.
3. Pat with kitchen towels till dry. Storing in the fridge further helps reduce moisture.
4. Combine salt, pepper and cornflour in a resealable plastic bag and mix well.
5. Add squid to the bag a few pieces at a time and shake till evenly coated. Clumping will occur if there is still moisture on the squid pieces.
6. Fry in oil till golden brown and serve immediately.
Note: Other ingredients can be added to the coating mixture according to personal preference. Eg. coarsely-ground black pepper, sesame seeds etc.
