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Chilli ( Chili) Salt Squid

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“I saw Matt Moran make this on Masterchef last night. I want to make it when we get into squid territory in a week or so. Matt served dried chilies with his squid-he dried them in the oven before slicing. I'm just suggesting fresh chiil.”
READY IN:
12mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the squid by removing the tentacles and cutting them in half crossways. Cut open the squid tubes, score the insides in a cross-hatch pattern, halve lengthways, then cut into triangular pieces.
  2. Chilli salt:
  3. Mix all the ingredients together in a mediumsized bowl.
  4. Toss the squid through the chilli-salt, then deep-fry in peanut oil heated to 200 degrees C in a deep-fryer or heavy based saucepan for 2 minutes, or until crisp and golden.
  5. Remove and drain on kitchen paper.
  6. Transfer to a serving platter, scatter the sliced chillies and coriander leaves over and serve with lemon wedges.

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