serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
You could also stir-fry some garlic and spring onion in a large frying pan, then add the deep-fried squid and stir-fry for 30 seconds for extra fragrance.
Ingredients
- 100 g glutinous rice flour
- 100 g rice flour
- 100 g tapioca starch
- 175 ml sparkling water
- 1 litre (4 cups) canola oil (or other cooking oil)
- 2 x 200 g squid hoods, cleaned, cut into 7.5 cm x 1 cm strips
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 2 tsp ground white pepper
- 1 tsp ground green Sichuan pepper (otherwise red will do)
- 1 long red chilli, deseeded and sliced
- 2 spring onions, green parts sliced
Instructions
- Mix together the glutinous rice flour, rice flour and tapioca starch, then divide evenly between two bowls.
- Blend the sparkling water into one bowl of flour to form a smooth batter.
- Pour the oil into a large wok or saucepan and heat to 180°C or until a cube of bread dropped in the oil browns in 15 seconds.
- Meanwhile, pat the squid dry, then lightly coat it in the remaining flour mixture, shaking off the excess.
- Dip the squid into the batter, allowing any excess to drip off, then gently lower into the oil. Fry the squid for 1 minute or until cooked and lightly golden. Remove with a slotted spoon and drain on paper towel.
- Transfer to a bowl and toss with the salt, peppers, chilli and spring onion and serve hot.
Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You could also stir-fry some garlic and spring onion in a large frying pan, then add the deep-fried squid and stir-fry for 30 seconds for extra fragrance.
