Deep Fried Sugpo and Baby Squid with Lemon Recipe
FRIED SUGPO AT BABY SQUID
- 300g prawns, head and skin on, deveined
- 250g baby squid, cleaned
- 2 cups cornstarch
- oil for deep frying
- salt and pepper to taste
- Coat prawns and squid in cornstarch and deep fry in hot oil.
- Drain on paper towels and set aside.
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