Name: Salt and pepper squid salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 gram cleaned squid hoods; 1/4 cup (35g) plain flour; 1 fresh long red chilli, chopped finely; 1 teaspoon sea salt flakes; 1/2 teaspoon cracked black pepper; vegetable oil, for deep-frying; 50 gram mesclun; 1 red capsicum (150g), sliced thinly; 1 lebanese cucumber (130g), sliced thinly; 1/3 cup loosely packed fresh coriander leaves; 2 teaspoon olive oil; 1 lemon (140g), cut into wedges

Salt and pepper squid salad

Salt and pepper squid is always a winner. Long red chillies are generally milder than the smaller ones; if you like extra heat, then go ahead and include the big guns.

Ingredients

600 gram cleaned squid hoods

1/4 cup (35g) plain flour

1 fresh long red chilli, chopped finely

1 teaspoon sea salt flakes

1/2 teaspoon cracked black pepper

vegetable oil, for deep-frying

50 gram mesclun

1 red capsicum (150g), sliced thinly

1 lebanese cucumber (130g), sliced thinly

1/3 cup loosely packed fresh coriander leaves

2 teaspoon olive oil

1 lemon (140g), cut into wedges

Method

1.Cut squid down centre to open out; score the inside in a diagonal pattern. Halve squid lengthways; cut each piece in half crossways.

2.Combine flour, chilli, salt and pepper in medium bowl; add squid, toss to coat in flour mixture. Shake away excess.

3.Heat vegetable oil in wok; deep-fry squid, in batches, until tender. Drain.

4.Combine mesclun, capsicum, cucumber, coriander and olive oil in large bowl with warm squid. Serve with lemon.

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Ingredients

Method

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