Crispy Squid (Calamari) Rings

We love calamari rings and when we saw the frozen ones in the supermarket last weekend, we just could not resist it but to buy it.  The coating is pretty simple.  Just follow the recipe on how to make the batter.  Once you tried this recipe, you can say goodbye to the instant ones!

Ingredients (serves 4):
350 g squid (calamari) rings
150 g plain flour
80 g cornflour
3 tbsp rice flour
salt to taste
ground black pepper to taste
ground white pepper to taste
3 eggs

Method:
Wash and dry the calamari rings.  Set aside.

In a medium-size bowl, mix flour, cornflour, rice flour, salt, ground black pepper and ground black pepper together.

In another bowl, beat eggs lightly.  Then, add by the tablespoonfuls the mixed flour mixture until you get a not too thick batter.  Here, you need to use your "agaration" (estimation) ability.

In a wok, heat enough oil for deep-frying over medium-high heat.  To check whether the oil is ready for frying, soak the tip of a wooden chopstick.  When you see bubbles surrounding the chopstick's tip, the oil is ready.

The frying has to be done portionwise i.e. 4 calamari rings at a time.  Firstly, take a portion of flour mixture and transfer to a bowl.  Dip a calamari ring in the egg batter and then, coat it in the flour mixture.  Add to hot oil and deep-fry until golden brown. Repeat procedure with the rest of the calamari rings.  If the oil is too hot, reduce the heat to medium.  Remove to a tray which is lined with kitchen paper.

Serve hot with any chilli sauce!

Bon Appetit!