Spicy Squidrings with eggnoodles

Spicy Squidrings with eggnoodles

What I had:
For squidrings:
Frozen squidrings
3 tablespoons chili powder
¾ cup flour
1 tsp. salt
Oil for frying

For egg noodles:
1 pack egg noodles
½ liter water
1 carrot
1 red capsicum (bell pepper)
1 yellow capsicum
2 cloves garlic (finely chopped)
1 pc. Onion (thinly sliced)
Salt & pepper

Procedure:

To cook eggnoodles:
Bring to boil ½ liter of water, add eggnoodles until al-dente. Wash with cold water, (this is to get rid of excess starch and prevent them from sticking together) drain and set aside.
Sauté garlic and onion, add sliced capsicums and carrot. Add the eggnoodles and mix well. Cook for 2 minutes more.

To cook the squidrings:
Thaw squid rings completely and drain. Set aside.
Mix chili powder, flour and salt. Coat the squid rings with the flour mixture and shake off excess flour by using a sifter or colander.
Deep fry until golden and serve with the eggnoodles.

Spicy Prawns

Spicy prawns

What I had:
Frozen Prawns (deveined and shelled)
2 cloves garlic
1 teaspoon butter
2 teaspoons chili flakes
Salt to taste

Procedure:

Thaw the prawns completely, wash and set aside.
Crush garlic with mortar and pestle to make a paste and add a little salt. Set aside.
Grease a pan with oil and heat. Add shrimps and cook until done or until shrimps turn dark orange. Remove shrimps from pan. Using the same pan, add butter, garlic paste and chili flakes. Add the prawns and continue cooking until all the ingredients are well mixed and prawns have absorbed all the flavors. Serve on top of a bowl of plain rice.