My seafood shopping choices are heavily dictated by budget, in the sense that I would pick up something simply because it looks cheap, and figure out how to make it palatable after the fact. This explains why I often use squid instead of the more expensive calamari; contrary to popular opinion, squid can taste pretty tender even when simply battered and deep-fried as in this recipe by Amy Beh at Kuali.com
Crispy Squid or Calamari Fritters
INGREDIENTS:
500g squid or calamari, cut into rings
1 stalk curry leaves (optional)
3 TBSP tapioca starch or cornstarch
2 TBSP rice flour
1 cup + 1 TBSP self-raising flour
1 TBSP baking powder
½ tsp chilli powder
½ tsp salt
Marinade –
½ tsp chicken stock powder
1 egg, lightly beaten
Dipping sauce –
½ cup mayonnaise
½ tsp minced garlic
1 TBSP wasabi
1 tsp lemon juice
A pinch of salt
Oil for deep-frying
METHOD:
- Marinate squid rings with egg and chicken powder for 15 minutes.
- Combine dipping sauce ingredients and set aside.
- Combine flours, baking powder, chilli powder and salt and mix well.
- Heat oil to 180’C.
- Fry curry leaves (if using) until crispy (ie. when air bubbles have nearly completely dissipated); remove and drain.
- Drench a handful of squid rings in the flour mixture, then transfer into oil and fry until done (ie. when air bubbles dissipate); remove and drain on paper towels.
- Repeat with rest of squid, then toss with curry leaves and serve with mayonnaise dip.
