Category : International Cuisine
Author : jun
Hits : 6130
Date : 21/03/2004
2 pounds squid1 teaspoon salt1 teaspoon black pepper1 teaspoon MSG2 eggs1 cup flour2/3 cup water1 small onion, minced1 clove garlic, mincedOil for deep-fryingParsley sprigs
Clean squid and cut into rings. Season with salt, pepper and MSG. Beateggs, then add flour and water and beat until smooth. Stir in onion andgarlic.Heat oil for deep-frying to 425 degrees. Dip squid rings in batter. Addto oil and deep-fry 3 to 4 minutes, until light brown. Drain on papertowels. Place on serving platter and garnish with parsley. Serve hot.Makes 8 servings.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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