Squid Crispy Fried

Cut off the tentacles from the squid with a sharp knife and clean them. Score the fuselage pieces on one side and unfold them into flat pieces.

Cut the flat pieces crosswise and then cut each piece into 4 pieces.

Mix pepper, salt, cornstarch and chili flakes.

Put this mixture in a large plastic bag. Add the squid pieces and shake the bag extensively so they are completely coated in the flour mixture.

Heat about 5 inches of peanut oil in a large preheated wok.

Add the squid pieces one at a time to the wok form and sauté for about 2 min until the pieces begin to curl up. Do not overcook or the squid will become tough.

Remove the squid pieces with a wok turner (or slotted spoon) and drain thoroughly on paper towels.

Place the squid pieces on serving plates and bring to the table together with a dip on the spot.

Are available fresh. They are usually ready to cook and easy to prepare. However, make sure they are completely thawed before preparing.

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