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From the Kitchen of: Heidi
The original recipe came out of Australia Women's Weekly, but I altered it as I have no patience with messing around with squid hoods and cutting them crisscross.
| 1 | kg (2 lbs) | Tenderized calamari rings |
| 3 | tsp | Salt |
| 1 | tbsp | Sugar |
| 1 | tsp | Chili powder |
| 1/2 | tsp | Ground ginger |
| 2 | Cloves garlic, crushed | |
| 1 | C | Plain flour |
| 2 | tsp | Ground black pepper |
| Vegetable oil for deep frying |
| Onion Rings 3 Medium onions, sliced in the round Plain flour Marinade squid in mixture of salt, sugar, chili, ginger and garlic for about 3 hours. Prepare a paper bag with plain flour and the pepper. Add the squid and shake it; shake off excess flour. Bring oil in wok to temperature; deep fry in batches for 1 minute. Drain on paper towel. Dredge onions in flour and fry in hot oil until browned; drain on paper towel. Serve squid with the onion rings. If squid are cooked too long they become rubbery, so although the original recipe said 2 minutes, it's best kept to one. They were moist and tender as can be and had an excellent flavor and I'm not really a squid fan. |