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Clean and wash the squid under running cold water. Pad dry with a kitchen towel.
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Cross-cut the squid and cut into 3-4 cm (on each side) squares.
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Marinade the squid with all the ingredient for marinade for 30 minutes.
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Mix corn flour, plain flour and all the seasonings.
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Heat up oil in a wok or a deep saucepan to around 180C.
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Coat the squid with step 4 corn flour mixture.
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Gently slide the squid into the hot oil. Please keep your distance and be very careful just incase the hot oil splashes or spits on you.
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Deep fry the squid for 30 seconds. You will see the squid curl up and turn a beautiful golden colour.
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Put a couple sheets of kitchen towel on a plate and take the squid out of the hot oil and place onto the kitchen towel to get rid of the oil.
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Mix the squid with spring onions and chilli. Place on a serving plate and garnish with some basil leaves. Ready to serve.