Crispy Squid Ink Snack with Cucumber & Mint Gel

Ingredients

• 1100 g rice(100g)
• 2300 ml water(300g)
• 31 packet squid ink(4g)
• 4100 ml squid ink water (boiled)(100g)
• 51 pinch salt(1g)
• 6500 ml oil (for frying)(460g)

Instructions

1. 1Cook the rice with 300 ml water and a packet of squid ink until very soft and pasty.
2. 2Once cooked, crush the rice mixture and add 100 ml of boiled squid ink water. Mix well.
3. 3Spread the rice paste thinly on a baking tray.
4. 4Dry in the oven at 90°C for 1.5 hours until it can be peeled off easily.
5. 5Heat oil in a deep pan until very hot.
6. 6Break the dried rice sheet into pieces and fry in hot oil until crispy.
7. 7Remove and drain on paper towels. Sprinkle with salt to taste.
8. 8Serve immediately with cucumber & mint gel.