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By Ben Ross on June 4, 2010
By Mel Zlotkowski on December 30, 2008
"I introduced my friends and family to salt and pepper squid at our local Chinese restaurant. Now it doesn't matter which Chinese restaurant we go to - this is the only dish that we order 2 serves of. This tasty version I adapted from Neil Perry's recipe (appears on the Australian Lifestyle channel website). I found the tempura batter a great..."
Ingredients: coriander, rice flour...
Prep Time: 15 mins
Total Time: 25 mins
By Peter J on May 27, 2008
"This came from the book "Thai Food" by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun. Note it requires overnight..."
Prep Time: 10 mins
Total Time: 4 hrs 25 mins