CALAMARI FRITTERS

Serves 4–6

The batter for this recipe is light and crisp, and can be used not just for coating calamari but also for prawns (shrimps) and fish fillets. Calamari fritters are best served freshly cooked, so prepare them just before serving. This dish can be served with other side dishes as a meal, or as a snack to go with drinks.

Squid (calamari) 1 kg (2 lb 3 oz)
Cooking oil 500 ml (16 fl oz / 2 cups)

Batter

Plain (all-purpose) flour 3 Tbsp
Rice flour 3 Tbsp
Cornflour (cornstarch) 1 Tbsp
Salt 1 Tbsp
Ground white pepper 1 Tbsp
Light soy sauce 1 Tbsp
Beer 100 ml (3½ fl oz)
Eggs 2

1.   To clean squid, firmly pull head and body tube apart. The head and innards should
slip out of the body. Trim off innards by cutting below the eyes. Discard. Squeeze
between the eyes to remove the beak (which is located at the base of the tentacles)
and discard. Remove cartilage from inside body and discard. Rinse squid and cut into
rings about 1-cm (½-in) thick. Set aside.

2.   Prepare batter. Combine plain and rice flours, salt and pepper in a bowl. Add soy
sauce and beer, followed by eggs. Mix well to obtain a smooth and thick batter.

3.   Place squid into batter and coat well.

4.   Heat oil in a wok and gently lower squid one piece at a time into hot oil.

5.   Cook until golden brown. Remove from oil and drain well. Serve with chili chuka
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EURASIAN HERITAGE

Cooking