INGREDIENTS: (4 – 6
500gms/1lb calamari (squid) tentacles
3 heaped tbsps rice flour
3 heaped tbsps cornflour
1 large egg – whisked lightly
2 cloves garlic – peeled and crushed using a garlic press
1 tbsp Sriracha chilli sauce
1 tbsp rice wine
1 dsp fish sauce
1 tsp chilli powder – (optional)
1/4 tsp ground coriander
Pinch of salt
Oil for deep frying
Clean, wash and prepare squid tentacles by making shallow cuts with a sharp
knife through the length of each tentacle, then cut each tentacle into 5cm/2″
Place all the other ingredients into a mixing bowl, except for the cornflour
and cooking oil.
Mix just enough to combine.
Add the squid tentacles and mix well to coat.
Cover and refrigerate for a few hours.
When ready to cook, heat oil in a wok over high heat.
While oil is heating up, stir the cornflour into the marinated tentacles.
Cook in small batches until golden brown – (approx 2 minutes).
Drain well on paper towels and serve hot with Sriracha chilli sauce, if
N.B. – Calamari “tubes” may be used instead. Follow instructions on
how to prepare squid but do not scald.