4 Serves
45 Mins
In a large mixing bowl, combine salt, sugar, black pepper, egg white, curry powder, allspice, and cornstarch. Whisk until the mixture is smooth.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
89 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
283 mg / 1,250 mgPotassium
439 mg / 4,700 mgSodium
568 mg / 2,300 mgZinc
2 mg / 11 mgCopper
2 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
264 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Add the squid rings to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
In a plastic freezer bag, combine the all-purpose flour and baking powder. Seal the bag and shake well to mix the dry ingredients.
Working in batches, transfer the marinated squid rings into the flour mixture bag. Seal and shake gently until each ring is evenly coated.
Heat the cooking oil in a deep-frying pot or wok to 190°C. Carefully drop the coated squid rings into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
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