Cumi Garam & Lada Renyah

Instructions

1. Cut one side of the squid tube to lay it out in one flat piece. Pat both sides dry with a paper towel.
2. Lightly score the inside with a small sharp knife in 1.5 cm / 0.6" diamonds (don't cut all the way through). (Note 3)
3. Cut the squid into pieces 5 x 2cm (2 x 1") rectangles (approximately).
4. Mix the ingredients together in a bowl and set aside for at least 20 minutes (up to 24 hours).
5. Batter - Whisk the flour, cornflour, baking powder and salt in a bowl. Then whisk in water until smooth. Refrigerate for 30 minutes. (Note 4)
6. Heat oil - Fill small heavy based pot or large saucepan with 4cm / 1.5" of oil. Heat to 160°C/320°F on medium high heat. (I use a Thermapen to check the temp)
7. Give the batter a quick whisk then add all the squid in a toss to coat. (Including tentacles if using baby squid - it's the crunchiest!)
8. Batter - Cook the squid in 3 batches. Pick up some squid and let the excess batter to drip off. Careful place in the oil. Use chopsticks to seperate the pieces that stick together.
9. Fry baby squid for 2 minutes or the regular squid tubes for 3 minutes until light golden. Use a spider or slotted spoon to remove the squid on a paper towel lined tray.
10. Repeat - Fry remaining squid, making sure the oil comes back to temperature before cooking batches 2 and 3.
11. Increase oil temp - Increase the stove to high and bring the the oil up to 200°C/390°F.
12. Bowl - Line a large mixing bowl with double layer of paper towels.
13. Fry - Place half of the squid in the oil (it's ok to crowd the pot). Cook for 1 1/2 minutes, until it becomes deep golden and crispy. Remove into the bowl. Bring the oil back up to 200°C/390°F then fry the remaining squid.
14. Season - Remove paper towel. Taste first then sprinkle lightly with as much salt and pepper as you want (the batter has salt in it already). Toss well.
15. Pour into a serving bowl and serve with aioli! This batter is so good, it will stay crispy even once the squid has gone cold.