Name: Salt and pepper squid
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 700 gram (about 3 large) cleaned squid hoods; alfa one rice bran oil, to deep-fry; 1/4 cup rice flour; 1 1/2 teaspoon chinese five spice powder; 1 teaspoon salt; 1 teaspoon ground white pepper; 1/2 teaspoon chilli powder; steamed asian greens and baby corn, to serve; lemon wedges, to serve

Salt and pepper squid

Crisp, spicy coating and hot tender squid makes an irresistible combination that's packed full of flavour. Add a fun twist by flavouring the squid with Chinese five-spice powder.

Serves 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

700 gram (about 3 large) cleaned squid hoods

alfa one rice bran oil, to deep-fry

1/4 cup rice flour

1 1/2 teaspoon chinese five spice powder

1 teaspoon salt

1 teaspoon ground white pepper

1/2 teaspoon chilli powder

steamed asian greens and baby corn, to serve

lemon wedges, to serve

Method

1.Slit one side of each hood lengthwise; open out flat, skin-side down. Blot dry with paper towels. Using the tip of a sharp knife, score surface, not quite through, in a small diamond pattern. Cut into 3cm slices.

2.Pour oil into a large wok to 5cm deep. Heat to cooking temperature (190°C). Line a tray with paper towels. Combine flour, spice, salt, pepper and chilli in a medium bowl. Add squid and toss to coat.

3.Deep-fry squid, in batches, for 2-3 minutes or until curled and golden. Using a slotted spoon, transfer to tray to drain. Reheat oil between batches if necessary.

Chinese five spice powder is a blend of star anise, fennel seed, cassia, pepper and cloves. Try prawns or firm white fish fillets. Buy squid on day of cooking. You can use chickpea flour (besan) instead of rice flour.
Note

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Ingredients

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