Crispy Fried Squid (Pla Muek Tod)

Cooking Instructions

1. Prepare the Squid

[] Clean and gut the squid, removing the beak and transparent cartilage.
[] Cut into rings and pat dry thoroughly with paper towels. Dry squid ensures the batter adheres properly and fries evenly.

2. Make the Batter

[] In a mixing bowl, combine rice flour, UFM crispy frying flour, salt, white pepper, and garlic powder.
[] Gradually whisk in ice-cold water until smooth and slightly thick. The cold temperature helps form a light, crispy coating when fried.

3. Heat the Oil

[] In a deep pan or pot, heat palm oil to 170–180°C (340–355°F).
[] Test by dropping a bit of batter into the oil. It should bubble instantly.

4. Fry the Squid

[] Dip squid rings into the batter, coating evenly.
[] Gently lower into the hot oil, a few pieces at a time (avoid overcrowding).
[] Fry for 2–3 minutes, until golden and crispy.
[] Remove and drain on a wire rack or paper towels to keep them crisp.

5. Assemble & Serve

[] Arrange on a serving plate and garnish with deep-fried dried chili, lime wedges, and fresh coriander.
[] Serve immediately with Sriracha sauce.