Chilli, Salt and Pepper Squid

Recipe by English_Rose
READY IN: 12mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and dry the squid thoroughly.
  • Slice each squid tube horizontally into 1/2in rings. Set aside.
  • In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
  • Fill a wok with oil to about a third full (about 2 cups) 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.
  • Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.
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