If you didn't already know, calamari is the Italian word for squid. This recipe will produce the cripiest calamari you've ever had. The calamari will stay crispy for at least one hour!
Ingredients:
500g Squids
Marinade:
Dashes of onion powder and garlic powder
1/2 teaspoon salt
Batter:
6 tablespoon self raising flour (or 6 tablespoons plain flour with 1 teaspoon baking powder)
3 tablespoon cooking oil
6 to 8 tablespoon water
Tapioca flour
Plain flour
Method:
1. Prepare batter: Mix flour with cooking oil. Then add water slowly until you get a smooth and thick batter. Set aside for half hour.
2. Wash and clean the squids. Slice the squids into 1cm thick rings. Lightly rinse with salted water and drain.
3. Heat wok with enough soil for deep frying. Use a chopstick to test the oil temperature. When there are bubbles around the chopstick, it is ready.
4. Mix the batter into the squid thoroughly.
5. Take a small batch of squid and add in tapioca flour (90%) and plain flour (10%). Quickly dredge the squid rings through the flour and coat thoroughly. Shake off excess flour and deep fry the squids immediately over high heat. Do not turn the squids or break up the clump of squids until the squids have turned light brown in colour. Once the squids turn crispy and golden, transfer to wire rack or kitchen towel to drain excess oil. After each batch of frying, scoop up the crumbs of flour from the oil using a fine mesh sieve.
6. Garnish with chopped parsley (optional) and serve! Enjoy.
