Chilli, Salt and Pepper Squid |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot. Ingredients:
1 lb squid, cleaned |
2 tablespoons cornstarch |
2 tablespoons plain flour |
2 teaspoons hot chili powder |
2 tablespoons sea salt |
1 tablespoon szechuan peppercorns, dry-roasted and crushed |
2 cups vegetable oil |
4 leaves iceberg lettuce, chilled |
2 lemons, cut into wedges |
Directions:
1. Rinse and dry the squid thoroughly.
2. Slice each squid tube horizontally into 1/2in rings. Set aside.
3. In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
4. Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
5. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
6. Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.
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