CRISPY SQUIDS

ngredients

o 300g squid

Marinade

o 1/2 tsp salt

o 1/4 tsp sugar

o 3/4 tsp chicken stock powder

Crispy flour

o 300g plain flour

o 40g glutinous rice flour

o 20g wheat starch (Tang Mein Fun)

o 20g tapioca flour

o 1 tbsp baking powder

o 1/2 tsp salt

Method

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 thick but runny batter.

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

DUMPLING SKIN

Ingredients

o 180g wheat starch (tang mein fun)

o 90g rice flour

o 1/4 tsp salt

o 360ml hot water

Method

Combine wheat starch, rice flour and salt in a mixing bowl. Pour in hot water and
stir quickly to cook until smooth and pliable. Cover the dough and leave to rest
for 10 minutes.

Roll dough into an oblong. Cut into 6 equal parts. Flatten thinly with a rolling pin.

Use a round cutter to cut out round wrappers. Place filling in each wrapper.