Instead of the usual fried chicken wings for kiddies parties. Why not fry some squids. Both the kids and adults will love them. Serve them hot as mains or snacks. These snacks are great for watching that football match too.
Preparation: Now that you have cleaned the squids nicely. You can “flower” the squids by scoring lightly with the tip of the knife in crisscross fashion on the inside of the body. Lastly, cut up the body into bite size strips. The head may be served whole or halved if the head is too big.
Dry up any excess moisture from the sotong pieces with paper kitchen towel and marinate the squids with a beaten egg.
While marinating the squids with an egg, prepare and mix some plain flour (80%) with rice flour (20%) in a mixing bowl.
Seasonings: Sparingly add some ground cumin spice, ground coriander, sea salt, ground black pepper, paprika into the flour mix. Mix well with a whisk.
Cooking:
Heat up a generous amount of oil in a fryer. I would normally use a wok as it is quicker and save on gas consumption. Once the oil is almost on the verge of “smoking”, the oil is ready for frying. Simply coat the squid pieces with flour mixture. Dust off any excess flour and slide them into the well heated oil. Bear in mind that frying seafood requires quick handling and workings. I would recommend frying the squids in batches to avoid over cooking the squids.
Once the sotong is nicely brown, remove them from the oil and drain off the excess oil.
More seasoning can still be sprinkled to the fried squids if necessary. I love to dust 七味粉 before serving.
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