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Chilli Squid

Name: Chilli Squid
Cook time: 3 min
Total time: 3 min
Cuisine: International
Ingredients: 500g squid; 2 tbsp cornflour; 2 tbsp plain flour; 2 tsp Hot chilli powder; 2 tbsp sea salt; 1 tbsp szechuan peppercorns. dry roasted & crushed; 500ml vegetable oil; 4 small iceberg lettuce leaves; 2 lemons cut into wedges

Over a year ago 1,363 views

Cook: 3 mins

Starter

Ingredients

500g squid
2 tbsp cornflour
2 tbsp plain flour
2 tsp Hot chilli powder
2 tbsp sea salt
1 tbsp szechuan peppercorns. dry roasted & crushed
500ml vegetable oil
4 small iceberg lettuce leaves
2 lemons cut into wedges

Accompaniment

Method

1
1.Rinse and dry the squid thoroughly. Slice each squid tube horizontally into 1cm rings. Set aside. In a large bowl, combine both types of flour with the chilli powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
2.Fill a wok with oil to about a third full (about 500ml) and heat until the surface seems to shimmer slightly. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
3.Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges