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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Love squid and chilli so when I saw this recipe in Australian Good Food mini cookbook I knew I had to save it. Ingredients:
2 cups vegetable oil (to deep fry) |
600 g squid (tubes cleaned) |
1/4 cup plain flour (35 grams) |
1 cos lettuce (baby leaves separated) |
1 lime (cut into wedges to serve) |
4 slices bread (crusty toasted to serve) |
1/2-1 cup aioli (optional to serve) |
1 tablespoon sea salt (flakes) |
1 tablespoon chili flakes (dried) |
1 tablespoon sichuan peppercorn |
Directions:
1. TO MAKE CHILLI SALT - toast sea salt, chilli flakes and peppercorns in a small frying pan, tossing often for 5 minutes until peppercorns begin to pop.
2. Place in a small food processor or mortar and pestle and blend until roughly ground.
3. Heat oil in a saucepan or deep fryer or wok until a cube of bread sizzles on contact.
4. Using a sharp knife, cut each squid tube in half lengthways and score inside surface and cut into bite size pieces.
5. Toss squid in flour, shaking off excess and fry in batches for 30 seconds until crisp and golden and then drain on paper towel and scatter over the chilli salt.
6. Serve squid with lettuce, lime wedges, toasted bread and aioli if you like.
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