June 07, 2016
Curries, Snacks, Quick Meals,
Entertaining, Game/Sports Day, Sunday Dinner, Weeknight Meals, Deep Fry, Flour, Oil more
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"Love squid and this recipe from Recipe+ magazine sounds delicious."
Cut squid into 5mm rings, pat dry with paper towel.
Sift flour and curry powder into a large ziplock bag and add mineral water, whisk to form a smooth batter.
Heat oil in a large heavy based saucepan over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil) - I would use my electric deep fryer heated to 180C.
Dip squid into batter, deep fry, in batches, for 2 minutes or until cooked and drain on paper towel.
Can serve with lime or lemon wedges if desired.
CLEVER CHINESE VARIATION - Omit the curry powder and add 2 teaspoons of Chinese five-spice powder instead.
MOROCCAN MAGIC VARIATION - Omit the curry powder and add 1 tablespoon of Moroccan seasoning instead.
THAI-RIFFIC VARIATION - Omit the curry powder and add 2 tablespoons of red curry paste instad.
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