salt and pepper squid

  1. 1 tablespoon Sichuan peppercorns
  2. ½ teaspoon chilli flakes 
  3. 1½ teaspoons chinese five-spice powder 
  4. 2 teaspoons sea salt flakes 
  5. ½ cup (100g) rice flour 
  6. 12 small squid hoods, cleaned, quatered and scored 
  7. 2 eggwhites, lightly beaten 
  8. vegetable oil, for deep-frying 
  9. lemon wedges, to serve
  1. Heat a frying pan over medium heat. Add the peppercorns, chilli flakes, five-spice powder and salt and cook, stirring, for 1 minute or until fragrant. Place the spice mixture in a small food processor and process to a rough powder. Mix half the spice mixture with the rice flour. 
  2. Dip the squid in the eggwhite and toss in the spice mixture to coat. Heat the oil in a large frying pan or wok over high heat. Cook the squid, in batches, for 1 minute or until crisp. Drain on absorbent paper and toss with the remaining spice mixture. Serve with the lemon. Serves 6­–8.
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