SQUID RING
Ingredients:
1 kilo fresh squids
3 tbsp. toyo
1 small box cornstarch
2 medium-size calamans
1 cup oil
1 seasoning
Salt to taste
Clean squids.
Remove outer blackish covering or skin.
Cut into thin ring and soak in the mixture of
Toyo, calamansi, salt and seasoning.
Drain and wipe dry.
Then roll on cornstarch.
Fry in deep hot fat until brown.
Drain off oil and expose in room temperature until cool.
Tip: never wrap or cover while hot.
This will spoil the crispness of the dish.
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