Hi! Here are the measurements incase you can’t find it in the description. Enjoy! Ingredients: 1 lb calamari whole milk or buttermilk (enough to cover calamari) 3/4 cup all purpose flour 3/4 cup cornstarch or potato starch 2 tsp salt 1/4 tsp black pepper 1 tsp paprika 1/2 tsp garlic powder 1/4 tsp onion powder veggie oil for deep frying fresh parsley to garnish lemon slices Tips: *To tenderize the calamari rings, marinate in either whole milk or buttermilk for at least 30 minutes in the fridge. *Make sure the oil is 375 degrees F before deep frying. If it's not hot enough the rings could absorb too much oil and become soggy. If it's too hot they could burn on the outside. I would recommend using a thermometer. *Deep fry for 2-3 minutes or until golden
Normally my mom would only use rice flour pack and turmeric powder then pour water in and mixed. The dipping sauce that me & my mom use often are Sugar, fish sauce, Lemon juice and it is optional for chilies☺️. I was born in Ho Chi Minh City btw 😊 but amazing to know that our people has different ways on making Bánh Xèo in different part of Vietnam ❤. Bánh Xèo is my favourite and it is good!
Hi, I just tried this recipe using white paste miso. It was super salty, I think 1 cups of parmesan is too much? I had to add a lot of the udon water and sugar to reduce the saltiness
