salt and pepper squid
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salt and pepper squid
  • 1 tablespoon Sichuan peppercorns
  • ½ teaspoon chilli flakes
  • 1½ teaspoons chinese five-spice powder
  • 2 teaspoons sea salt flakes
  • ½ cup (100g) rice flour
  • 12 small squid hoods, cleaned, quatered and scored
  • 2 eggwhites, lightly beaten
  • vegetable oil, for deep-frying
  • lemon wedges, to serve