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Deep-fried Fresh Squid

Fish and Seafood

Deep-fried Fresh Squid
2 pounds fresh squid
3 Tablespoons cornstarch
1 Tablespoon Chinese rice wine
1 Tablespoon chili paste with garlic
4 Tablespoons each of four different flours (i.e.: cornstarch, arrowroot, lotus root, and water chestnut)
1/2 cup corn oil
3 to 5 slices fresh ginger, cut into slivers or finely diced
1. Prepare the squid by washing and drying them then cutting away wings and tail sections of each squid, and save for another use. Cut off their heads and discard them. Cut bodies of the squid across into rings.
2. Mix cornstarch and rice wine and marinate the squid for half to three-quarters of an hour with the chili paste, then drain well and discard only the liquid.
3. Mix the four flours and put the squid rings in this mixture, mix by hand, then put in a strainer and shake away all excess flour.
4. Heat oil and add squid rings and stir about two minutes, no longer, until they are lightly browned, then drain on paper towels and serve.

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