Ingredients:
1 packet frozen pineapple cut squids
1 Beaten egg
6 tablespoons Corn flour
1 cup Panko breadcrumbs
Method:
Thaw the frozen pineapple cut squids.
Wash with tap water and leave in the colander to drain.
Pat dry with a few pieces of paper hand towel and set aside.
Marinate these squids pieces with Lawry’s seasoned salt and hoisin sauce for flavour at least an hour before deep frying.
Heat wok with sufficient oil to cover a few pieces of the squids.
Deep each piece of squid into the corn flour, beaten egg and Panko breadcrumbs.
Slowly dip into the hot oil and deep fry until they turn crispy and brown but not burnt.
Leave on the paper hand towel for a while before serving.
You can garnish these crispy pineapple cut squids with your own favourite sauce, lettuces or taste as good without any sauce.
Who say frozen squids are tasteless?
Recommendation:
For more squid recipes, check out here.
https://flofoodventure.wordpress.com/2014/11/20/steamed-squids-with-special-sauce/
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