COPYRIGHT 2015 l ALING ODAY
Ingredients:
500g Squid, cut into rings 1/2 cup Plain flour 2-3 Eggs, beaten 2 cups Panko bread crumbs 2 tsp Salt Oil for deep frying For Batter: 1/4 cup Plain Flour 1 Egg, beaten 1/2 cup Cornstarch 3/4 cup water Salt and Pepper to taste Procedures: For the batter, combine cornflour, egg and water in a mixing bowl. Season with salt and pepper to taste. Mix it well and set aside. Dry the squid rings using paper towels. Set aside. For coating, dip the squid in plain flour ensure to cover the squid with flour evenly. Dip it in batter then into panko bread crumbs, ensure to coat the squid well. Set aside and continue till all the squid rings are coated. Pre-heat oil in a small sauce pan for deep frying. Fry the calamares in a low heat. Be careful with the hot oil as it will splash. Cover the sauce pan until the oil settles down. Remove the cover after 2 minutes then turn over the calamares to cook on the other side for another 2-3 minutes on a low heat. Once the calamares are golden brown, remove from the heat and transfer in a plate with paper towel to absorb the excess oil. Transfer in a platter and serve with sweet and chilli sauce.  Enjoy!
Calamares
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Calamares
500g Squid, cut into rings 1/2 cup Plain flour 2-3 Eggs, beaten 2 cups Panko bread crumbs 2 tsp Salt Oil for deep frying For Batter: 1/4 cup Plain Flour 1 Egg, beaten 1/2 cup Cornstarch 3/4 cup water Salt and Pepper to taste Procedures: For the batter, combine cornflour, egg and water in a mixing bowl. Season with salt and pepper to taste. Mix it well and set aside. Dry the squid rings using paper towels. Set aside. For coating, dip the squid in plain flour ensure to cover the squid with flour evenly. Dip it in batter then into panko bread crumbs, ensure to coat the squid well. Set aside and continue till all the squid rings are coated. Pre-heat oil in a small sauce pan for deep frying. Fry the calamares in a low heat. Be careful with the hot oil as it will splash. Cover the sauce pan until the oil settles down. Remove the cover after 2 minutes then turn over the calamares to cook on the other side for another 2-3 minutes on a low heat. Once the calamares are golden brown, remove from the heat and transfer in a plate with paper towel to absorb the excess oil. Transfer in a platter and serve with sweet and chilli sauce.  Enjoy!