Sotong Goreng Berlada

Battered Calamari with Chili, Lemon and Coriander Dipping.

Serving: 2 people

Ingredients	For the batter	Ingredients for dipping sauce
4 calamari tubes 500ml cooking oil	4 tablespoons plain flour 4 tablespoons corn flour 2 teaspoons salt 1 tablespoon black peppercorns (grind peppercorn until coarse) 2 eggs	1 chili, cut into small pieces 1 lemon (get the juice) 1 ½ tablespoons white sugar  1 tablespoon chopped fresh coriander 2 tablespoons fish sauce

Direction:

Prepare the dipping sauce by adding all the ingredients and put aside to get the flavor to settling in.
Clean calamari tubes and to get a pattern on the calamari, place it on a chopping board and cut it open to make one flat piece. Place the inside up and cut a diagonal criss-cross pattern halfway through the flesh. Then cut the flat piece into 6 sections.
Add plain flour, corn flour, salt and ground peppercorns into a bowl and mix well.
Beat the eggs in separate bowl.
Heat up cooking oil in small pan. Start frying by dipping the calamari in the egg and coat it with the flour mixture. Make sure the oil is piping hot before frying. Fry it until calamari curled up and the batter turn slightly brown.
Garnish with a slice of lemon and serve with dipping sauce.

Malaysia Kitchen