CRISPY SQUID WHISKERS

Ingredients

  • Malaysian Palm Oil, for frying
  • squid whiskers
  • salt to taste
  • white pepper

Batter :

  • 40 gm cake flour
  • 20 gm rice flour
  • 40 gm corn starch
  • 2 gm baking soda
  • 80 gm potato starch
  • 160 gm water

Dipping Sauce :

  • 1 onion (diced)
  • mayonnaise
  • lemon rind

method

batter :

  1. Mix cake flour, rice flour, corn starch, baking soda, potato starch and water in a bowl.
  2. Stir the batter thoroughly until it turn silky smooth with no lumps.

squid whiskers :

  1. Marinate the squid whiskers with white pepper and salt.
  2. In a pot, heat Malaysian Palm Oil until it reaches 160o
  3. Wipe off excess water from the marinated squid whiskers, and coat them with dry starch.
  4. Dip the squid whiskers in the batter, one by one, before frying them in Malaysian Palm Oil.
  5. Remove the squid whiskers when its batter just starting to crisp.
  6. Second fry with the Malaysian Palm Oil temperature set at 180oC until golden brown.

dipping sauce :

  1. Mix lemon rind, mayonnaise, and diced onion