Who doesn't love fried squid? I make mine using cornflour and nothing else (no water or egg) as it makes for a light, non greasy and extra crunchy coating. Season it with salt and pepper first to make each bite one to remember. Served with sweet chilli dipping sauce, it's a match made in heaven.
INGREDIENTS (serves two people as a starter)
- Five baby squid, gutted and cleaned
- One heaped tablespoon of cornflour
- A teaspoon of freshly ground black pepper
- A teaspoon of sea salt
- Sunflower oil for frying
- Thai sweet chilli sauce (I use good quality bottled one if I don't have time to make my own, like in this case) for serving
Heat the oil in a heavy bottomed frying pan and deep fry the squid rings for about two/three minutes each side, until golden, hard and crunchy. Fish them out of the hot oil with a slotted spoon and drain them on kitchen paper. Serve them immediately, while nice and hot, on a bed of leaves (I used garlic sprouts) and with the chill dipping sauce on the side.