Ingredients with Measurements:
- 500g squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 egg, beaten
- 1 cup vegetable oil
- 2 ripe mangoes, peeled and sliced
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 1 tbsp honey
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot
- Mixing bowls
- Whisk
- Tongs
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, and paprika. Mix well.
2. In another mixing bowl, beat the egg.
3. Dip the squid rings into the beaten egg, then coat them with the flour mixture.
4. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
5. Once the oil is hot, carefully add the coated squid rings using tongs.
6. Fry the squid rings for 2-3 minutes or until golden brown.
7. Remove the squid rings from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
8. In a separate mixing bowl, combine the sliced mangoes, red onion, red bell pepper, green bell pepper, cilantro, lime juice, honey, salt, and pepper. Mix well.
9. Serve the fried squid rings with the mango salad on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 3g
Cholesterol: 175mg
Sodium: 650mg
Total carbohydrates: 39g
Dietary fiber: 4g
Total sugars: 21g
Protein: 20g
Substitutions for ingredients:
- Squid can be substituted with shrimp or any other seafood of your choice.
- All-purpose flour can be substituted with cornstarch or rice flour for a gluten-free option.
- Red onion can be substituted with shallots or white onion.
- Red and green bell peppers can be substituted with any other color bell pepper.
Variations:
- Add some chopped chili peppers to the mango salad for a spicy kick.
- Serve the fried squid rings with a sweet chili dipping sauce.
- Add some chopped peanuts or cashews to the mango salad for some crunch.
Tips and tricks:
- Make sure to pat dry the squid rings before coating them with the flour mixture to prevent the coating from falling off.
- Do not overcrowd the fryer or pot when frying the squid rings to ensure even cooking.
- Use fresh and ripe mangoes for the salad for the best flavor.
Storage instructions:
Leftover fried squid rings can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried squid rings, preheat the oven to 350°F and bake them for 5-7 minutes or until heated through.
Presentation ideas:
Serve the fried squid rings on a platter with the mango salad on the side. Garnish with some chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Garlic noodles
- Grilled vegetables
Troubleshooting advice:
- If the coating falls off the squid rings while frying, make sure to pat them dry thoroughly before coating them with the flour mixture.
- If the oil temperature is too low, the squid rings will be greasy and undercooked. Make sure to maintain the oil temperature at 350°F.
Food safety advice:
- Make sure to clean and prepare the squid properly before cooking.
- Use a thermometer to check the oil temperature and avoid overheating the oil.
- Do not leave the hot oil unattended.
Food history:
Sotong Pangkong is a popular Malaysian street food that originated from the state of Terengganu. It is made by coating squid rings with a spiced flour mixture and deep-frying them until crispy.
Flavor profiles:
The fried squid rings are crispy and savory, while the mango salad is sweet, tangy, and refreshing.
Serving suggestions:
Serve the Sotong Pangkong with Mango Salad as an appetizer or a main dish. It is perfect for a casual gathering or a family dinner.
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Region: Malaysian