Thursday, November 1, 2012

Easy Sotong Goreng Tepung

Tell you what, this is the easiest sotong goreng tepung (fried calamari rings) I found online and the best part is, it works! I have this fear with deep frying squid, that it will pop and the hot oil will scattered on my face. It's scary ok! So I never make sotong goreng tepung until recently because I feel like to have it soooo bad! 

We got fresh squid from Bagan Lalang and it's so tempting so I browse around for the easiest, most convincing and fool proof recipe and I found it here:

squid - cut into rings
1 cup flour
1tsp baking powder
1 egg
salt and pepper

1) wash squid and drain it well, can dab with kitchen towel for assurance
2) marinate the rings with salt and pepper
3) mix the flour and baking powder together
4) whisk the egg lightly, then coat the rings with egg, and then with the flour
5) deep fry for about 4-5 mins (don't make it too long, to avoid overcooked)

I made this twice, experimenting a bit and this what I found:
1) Don't skimp on the oil. First time I made it turn out so nice, but second time, I lessen the oil (the oil merely covering the squid, hence not the deep frying) my squid turns soggy, a little bit like sotong rebus.
2) I think it's better to use white egg only to coat the squid, because it will avoid the froth in the oil
3) You can add cayenne or curry powder in the flour for a little kick

Other than that, this recipe is definitely a go because it's so easy. I had the fried calamari with Thai Sauce and Japanese style mayonnaise and both are equally yummy! And one more thing, don't be afraid of the squid, it won't pop!