Squids are tender, juicy and scrumptious when cooked perfectly. This is an easy dish to prepare with cleaning the squids and deep frying the rings taking some time. Finally, tossed in a sweet and spicy sauce. Delicious and makes for a great starter accompanied with an alcoholic drink. We enjoyed them with our homemade ginger wine.
A good source of protein, squids are also low in fat. Rich in vitamin and mineral content. Ideal for individuals suffering from rheumatoid arthritis who have low selenium levels in their blood. Squids have an abundance of this mineral. It contains large amounts of phosphorus necessary for stimulating calcium required for the building of bones and teeth.
A good source of protein, squids are also low in fat. Rich in vitamin and mineral content. Ideal for individuals suffering from rheumatoid arthritis who have low selenium levels in their blood. Squids have an abundance of this mineral. It contains large amounts of phosphorus necessary for stimulating calcium required for the building of bones and teeth.
Delicious Sweet & Spicy Squid Rings
(Serves 4)
Ingredients:
6 large squids
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon white pepper powder
oil for deep frying
salt
Method:
Clean squids separating the body from the tentacles. Discard the ink bag along with the eye, keeping the tentacles. Clean the pocket inside out ensuring to remove the outer surface of the mantle, internal organs and cartilage.
Cut the squids into rings. Reserve the tentacles, flaps and tube ends for a different dish.
Wash the rings, season with salt and set aside to drain well using a colander placed over a bowl for 30 minutes.
In a bowl, mix the flour, garlic powder and pepper powder. Toss the rings in the flour mixture to coat well.
Heat oil on medium-high flame.
Deep fry for a couple of minutes 8 to 10 rings at a time after shaking off excess flour. Drain in a sieve set over a bowl.
Continue frying the remaining squid rings as above.
Sauce
Ingredients:
1/4 cup chilli garlic sauce (Huy Fong Foods Inc.)
1/4 cup tomato ketchup
1 tablespoon sriracha sauce
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
2 tablespoons oil
Method:
In a skillet, heat oil and add the above three sauces. Stir until well combined. Then, mix in slurry to thicken sauce. Finally, toss in the fried squid rings ensuring to coat them with sauce.
Serve hot.
(Serves 4)
Ingredients:
6 large squids
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon white pepper powder
oil for deep frying
salt
Method:
Clean squids separating the body from the tentacles. Discard the ink bag along with the eye, keeping the tentacles. Clean the pocket inside out ensuring to remove the outer surface of the mantle, internal organs and cartilage.
Cut the squids into rings. Reserve the tentacles, flaps and tube ends for a different dish.
Wash the rings, season with salt and set aside to drain well using a colander placed over a bowl for 30 minutes.
In a bowl, mix the flour, garlic powder and pepper powder. Toss the rings in the flour mixture to coat well.
Heat oil on medium-high flame.
Deep fry for a couple of minutes 8 to 10 rings at a time after shaking off excess flour. Drain in a sieve set over a bowl.
Continue frying the remaining squid rings as above.
Sauce
Ingredients:
1/4 cup chilli garlic sauce (Huy Fong Foods Inc.)
1/4 cup tomato ketchup
1 tablespoon sriracha sauce
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
2 tablespoons oil
Method:
In a skillet, heat oil and add the above three sauces. Stir until well combined. Then, mix in slurry to thicken sauce. Finally, toss in the fried squid rings ensuring to coat them with sauce.
Serve hot.
