Ingredients :-
Ink squids/sotong (discard ink bags, washed, cut into pieces)
For coating :-
1 egg (beaten)
½ teaspoon salt
½ teaspoon MSG
2 tablespoons tapioca flour
½ tablespoon custard powder
1. Combine coating ingredients in a bowl. Mix well.
2. Heat up half wok of oil. Coat sotong pieces with no.(1) and gently place them into wok. Do not flip them unnecessarily as the coating can be disintegrate. Remove when golden, place on servittes to absorb excess oil. Serve hot.
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