Ingredients
Fresh squid 300g, low-gluten flour 100g, corn starch 50g, 150ml water, 1 teaspoon salt and pepper, 200ml oil, A pinch of green and red bell peppers (chopped)
Instructions
- Remove the squid’s internal organs and skin, wash and cut into small pieces, and drain.
- Mix the low-gluten flour, cornstarch and water to make a batter. Refrigerate for about 30 minutes.
- Coat the squid with the batter. Heat oil over medium heat to about 170°C. Deep-fry in batches for about 2 minutes, until golden and crispy.
- After draining the oil, sprinkle with salt and pepper and diced green and red bell peppers, shake well to serve.
