INGREDIENTS: (4 - 6 Entrees)

   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" lengths.

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 desired.

N.B. - Calamari "tubes" may be used instead. Follow instructions on how to prepare squid but do not scald.




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