| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh squid |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Cornstarch |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 1/3 |
c |
Water |
| 1 1/2 |
tb |
Oil |
|
|
Oil for deep-frying |
INSTRUCTIONS
1. Clean squid and cut each in 4 parts.
2. Blend together flour, cornstarch, baking powder and salt. Then beat egg
and add, along with cold water and oil. Beat with an egg beater until
batter is smooth. Dip squid in this batter to coat.
3. Meanwhile heat deep-frying oil. Add squid, a few pieces at a time, and
deep-fry until golden. (Do not overcook.) Drain on paper toweling and
serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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