‘Kara-age’ is a Japanese deep-frying technic, that is often used to cook Chicken. You need to marinate the ingredients before frying them. The Soy Sauce base ‘Kara-age’ marinade is very versatile and can be used for a variety of ingredients including Squid. I add Salt and Chilli to the Flour mixture for extra strong flavour.

Makes

2 to 3 Servings

Ingredients

2 Squid Tubes *about 300g
1 small piece Ginger *grated
*Note: You can use 1 clove Garlic instead, OR both Ginger and Garlic
1 tablespoon Soy Sauce
1/2 Egg *optional
1 tablespoon Plain Flour *optional
Oil for frying

Seasoned Flour
3 tablespoons Plain Flour
3 tablespoons Potato Starch OR Corn Starch
1/2 teaspoon Fine Salt
1/2 teaspoon Ground Chilli

Method
  1. Combine Ginger (OR Garlic) and Soy Sauce in a mixing bowl. Cut Squid Tubes into the size that is easy to eat. Today I cut them into 2-3cm wide rings. Add to the bowl, massage, and set aside for 30 minutes.
  2. Drain the Squid very well and remove excess liquid. Add Egg and Flour, and mix well. *Note: Egg and Flour can be omitted.
  3. Place all the Seasoned Flour ingredients in a separate bowl, mix well to combine evenly. Coat each Squid piece with the Seasoned Flour, one by one, very well.
  4. Heat Oil to 180°C. Cook coated Squid pieces until cooked through and crispy. Squid can be cooked fairly quickly. Take them out and lay them on a rack to drain the oil.
  5. *Note: Do not fry too many pieces at once. When the oil’s temperature drops, the coating tends to come off.
    *Note: For the crispier result, I often fry them twice. After you finished frying all Squid pieces, fry them again. The second frying won’t take long.
  6. Serve with a refreshing Salad or enjoy with chilled BEER!