• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 400g squids
  • 170g cornflour
  • 10g rice flour
  • 2 tbsp sea salt flakes
  • 2 tbsp freshly cracked black pepper


  1. Using a sharp knife, cut squid in half lengthwise. Next, cut each half into 5cm pieces and score the inside of each piece in a crisscross pattern.
  2. Combine cornflour and rice flour. Place this mixture together with the squid, salt and pepper in a large bowl. Toss well to combine.
  3. Shake off excess cornflour mixture from the squid then gently drop them into a wok of hot oil. Deep-fry in batches for one minute at a time or until looking crisp and golden. Remove with a slotted spoon and drain on paper towels.
  4. To serve, sprinkle with ground black pepper.
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