MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Michael's Salt-Pepper Squid
 Categories: Asian, Main dish, Squid
      Yield: 3 Servings
 
  1 1/2 lb Squid; cleaned
  1 1/2 c  Corn starch
           Salt and pepper
           Oil
      1    Serrano chile; minced
      1 cl Garlic; minced
           Coarse salt, pepper
 
  Rinse squid, separating bodies from tentacles. Slice bodies into
  rings. Dry squid but not thoroughly.
  
  Separately dredge tentacles and bodies in lightly seasoned corn
  starch.
  
  Separately fry tentacles and bodies in 375 F oil. With tentacles,
  separate and open with chopsticks to maximize content with oil.
  
  Do not let coating color beyond a very pale whitish gold. Drain on
  paper towels when done.
  
  Combine chile, garlic, and salt and pepper to taste. Strew over
  drained cooked squid.
  
  source: moi @ Annie and Billy's house

  From: Michael Loo
  Date: 09-21-12
 
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