Crispy squid with rice

In a saucepan pour water (a half times the volume of rice), bring to a boil. Ingredients :

• Squids - 500 Grams
• Cornstarch - 100 Grams
• Lemon - 1 piece (for serving)
• Salt - - To taste
• Oil - - To taste (for frying)
• The long grainy rice is 250 Grams (For rice cooking :)
• Water - 400 milliliters
• Juice and peel 2 lime - 1 piece
• Salt - - To taste
• Mint - - To taste (for serving)

Instructions

In a saucepan pour water (a half times the volume of rice), bring to a boil. Salt, add the juice and zest of two limes. Pour the rice and cook over low heat for 20 minutes. Brush, wash and dry the squid. Then cut into strips 1 cm wide. Season with salt and roll in cornstarch. Fry squid in a lot of hot oil until golden brown. Then put on paper napkins to cover the excess oil. Serve hot with rice and lemon. Garnish with mint. Bon Appetit.

Servings: 4