1. Before coating the squids w/ binder powder, dry excess water w/ paper towel.
2. Coat squid rings with binder.
3. Dip into the egg batter (egg batter mix 40g, water 100g) - mix in bowl until smooth (no lumps).
4. Coat w/ fresh bread crumbs/panko.
5. Deep fry until golden brown.
6. Serve w/ dipping sauce.
Expiration date: August 15, 2021