Ingredients
Method
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Squid Tubes, cleaned and pineapple cut 2 kg
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Plain flour 50 g
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Rice Flour 60 g
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Bicarbonate of soda 5 g
Preparation
-
Method
- Pre heat deep fryer to 190 degrees.
- Take squid tubes and split tube. Clean and score. Cut into strips.
- Take a medium bowl and make the batter. Sieve both flours and bi carb together. Add in ice water until desired consistency.
- In small pot place the KNORR Garde d'Or Hollandaise Sauce and the KNORR Lime powder. Mix together and heat slowly.
- Coat the squid strips in the batter and then slowly place in the deep fryer. Cook until golden brown.
- Let drain and serve.
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Serve
- With half a lime.
