After several attempts, i’ve finally perfected this recipe on one of Benny’s favourite dishes. This is Benny’s most ordered dish at chinese restaurants when we were living in Australia. I’ve always wanted to learn to make this and i have been unhappy with the results. Today is the day that i am finally proud of this! The secret to making the squid crispy even after tossing it in a stir fry is to use a tempura batter. It stayed crispy for quite a long time. My failed attempts are all worth it now when i saw how Ben’s face lit up when he walked through and saw the dinner table 🙂 This is an amazing dish with great flavours, give it a try if you want to try an asian twist to calamari.
- 1 large squid, cleaned and cut in rings
- Batter: 100g nissin tempura flour, 160ml cold water
- Knob of butter
- 1/2 red onion, sliced
- 1 heaped tablespoon chopped garlic
- small bunch of coriander, chopped
- 1 large red chilli, deseeded and sliced
- Salt and pepper, to taste
- In a hot wok, melt butter and fry garlic briefly. Add in onions and fry until fragrant.
- Add in chilli and coriander and fry for about 30 secs.
- Leave the ingredients in the wok and set aside.
- Dip squid in batter and fry in hot oil until golden. Fry a ladle full of batter to make crispy bits.
- Place squid on paper towels.
- Heat wok with ingredients and add in battered squid. Season with salt and pepper generously and toss until combined.
- Top with spring onions and serve immediately.