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                   Cooking Method: Deep-frying

 

Ingredients

•• 250ml Groundnut oil (or as needed depending on size of pan)

•• 500g Frozen squid (tubes and tentacles)

•• 2 Tbsp Cornflour

•• 4 Tbsp Semolina

•• 2 tsp Old bay seasoning (or use 1 tsp salt & 1 tsp paprika)

dipping sauce

Option 1:

•• Mix 3:1 of Mayonnaise with Lee Kum Kee Chilli Garlic Sauce

Option 2:

•• Cantonese Sweet Chilli Sauce

Option 3:

•• Lee Kum Kee Sweet and Sour Sauce

 

Method

1. Put the cornflour, semolina and seasoning into a plastic freezer bag and shake well.
   Add the squid rings and tentacles and then toss to coat.
2. Heat up the oil to high heat, which is when it sizzles up fiercely when you drop in a small
   cube of bread, fry the squid in batches to get the most golden crunchiness.
   Take out then drain on kitchen paper.
3. Prepare the special dipping sauces as stated above, then serve alongside the fried squid.