This super tasty dish takes no time at all and packs epic flavour into crispy chunks of battered squid. Maximum flavour minimal fuss, what’s not to love.
Serves 2
Cooking Time: 5 minutes
Ingredients
500g Squid Rings
200g Cornflour
1 tbsp Angus & Oink Chinese Takeaway Rub
1 egg
Vegetable oil
Method
- Fill a wok, or deep pan, with vegetable oil and set the temperature to around 175c.
- Dip the squid rings in beaten egg then dredge through cornflour.
- Fry the squid in batches for around 2 minutes. Once cooked, transfer to a bowl and season with Angus & Oink Chinese Takeaway Rub.
- Serve immediately.
Serving Suggestion:
To make crispy seaweed, simply slice spring greens into thin strips and deep fry until crisp. Remove from oil and season with Chinese Takeaway Seasoning. You’re good to go in a matter of minutes.