Deep fried crispy squids

300g squid

Marinade

½ tsp salt

¼ tsp sugar

¾ tsp chicken stock powder

Crispy flour

300g plain flour

40g glutinous rice flour

20g wheat starch (Tang mein fun)

20g tapioca flour

1 tbsp baking powder

½ tsp salt

Clean squids and cut open.  Score the inner surface with a criss-cross pattern.  Cut into slices.  Season with marinade.

Combine ingredients for crispy flour in a mixing bowl.  Add enough water to mix into a thickbut runny batter.

Dip squid slices in batter.  Deep-fry till golden brown and crispy.  Dish out and drain from oil.