This article presents a recipe for squid rings in batter in a variant of Thai national cuisine. Such a dish is spicy and tasty, and it is quite simple to prepare it as an independent snack or serve with a side dish as a full dinner dish. The cooking process is not difficult - just cut the squid into rings, dip it into simple flour and a mixture of spices and fry. As you can see, it is easy and tasty!
So, the recipe for squid rings in batter is as follows. We will need:
- 2 large squid;
- 1/2 cup coarse flour (you can use semolina);
- 1/2 teaspoon of tea salt;
- 1/8 teaspoon dried powdered chili or cayenne pepper;
- 1/8 tablespoon of tea universal eastern seasoning;
- a pinch of ground white or black pepper;
- 1 cup (or more) of vegetable oil (e.g., rapeseed) for frying;
- salad or leaves of fresh coriander for serving;
- Thai sweet chili sauce (available at most supermarkets).
Cooking
Place the coarse flour in a shallow bowl or sprinkle on a plate. Stir with salt and spices and set aside. Cut the squid into rings on a cutting board. Using a sharp knife and moving towards yourself, just make even slices about 1 centimeter wide. If you use frozen squid rings in batter for cooking, defrost them in the refrigerator.
Turn the resulting rings well and carefully roll one by one in a mixture of flour and spices so that they are covered with a thick layer. Place prepared squids on a clean, dusted plate next to the stove.
Pour the oil into a small or medium pan (the larger it is, the more oil you need), its layer should be at least 2.5-3 centimeters so that the recipe for squid rings in batter is fully observed. Make the fire large and wait until the oil begins to bubble or “move” from the bottom of the pan. To make sure that it has warmed enough, use a pair of tongs to place one squid ring into it. If the oil hisses and begins to fry quickly, it is ready. Reduce heat to medium to prevent splashing.
Put as many squid rings in the oil as can fit in one layer at a time. Fry for about 1 minute, and then flip the rings to cook them on the other side. Squids should be a light golden color. Avoid over-frying, otherwise the dish will become tough and rubbery.
When the seafood is cooked, remove it from the oil and place it on napkins or a paper towel to dry slightly. Serve immediately hot. At will, squid rings in batter (the photo shows how elegant the dish is) can be served on a “pillow” of salad or fresh coriander. Pour Thai sweet chili sauce on the dish and enjoy!
You can also use another kind of dough, which has a slightly unusual taste. The recipe for squid rings in batter involves the following: mix in a bowl 1/4 cup cornmeal, 2 tablespoons of corn starch, 2 teaspoons of universal seasoning for seafood, 1/2 tablespoon of tea salt. The rest of the frying and preparation process is almost the same as described above.