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Method:
Wash calamari. Pull out, cut off,
and discard head. Cut tentacles into small clumps. Slit
body tube and open out flat. Pull off skin. Score parallel
lines lengthwise along inside of body tube, then slice across into
thin strips. Dry calamari well with paper towels. Mix
calamari with pepper, sugar, and corn flour. Heat oil in a wok
over high heat until shimmering and giving off a light haze, about 190°C. Slip calamari into oil, separating the pieces
with chopsticks. Fry in small batches, for 45 seconds per batch
until calamari pieces curl up and brown very lightly. Sprinkle
with salt and serve with limes on the side.
Note: If you can get hold
of baby calamari, which are about 4 cm long, use them instead, but
deep-fry them until browned and crisp. Serve with sweet flour
sauce or chili ketchup as a dip.
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