Salt & Pepper Crispy Squid
Ready In: 20 mins
Serves: 4
Ingredients
- 800 g squid, tubes (hoods)
- 1 tablespoon flour
- 1 tablespoon cornflour
- 1 tablespoon salt
- 2 teaspoons white pepper
- 2 cups clean vegetable oil (for cooking, wok)
- 2 red chilies, chopped
- 2 green chilies, chopped
- 1⁄2 cup chopped spring onion
- 2 tablespoons garlic, roughly chopped
- 1⁄4 cup lime juice
- 1 tablespoon palm sugar or 1 tablespoon light brown sugar
- 1 cup coriander leaves, roughly chopped
Directions
- Cut the tubes open and check that they are really clean.
- Open them up from one side and lay them with the inside surface facing up. With a really sharp knife, make slanted cuts into the flesh of the squid at 5mm intervals - only shallow, don't cut through.
- Reverse and do it from the opposite direction to make diamond shapes.
- Then cut the tubes into wide strips and toss into the flours, salt and pepper. Shake off any excess - I find a sieve works best.
- When ready to cook, heat the oil to just smoking and add half of the squid sections.
- Cook until they are a pale golden brown. Drain on paper towelling. Repeat with the remaining squid.
- For the sauce, combine the rest of the ingredients.
- To serve, pile the squid into a shallow serving plate and pour over half of the dessing.
- Serve the rest of the dressing separately.
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