Chilli, Salt and Pepper Squid
photo by Anonymous
- Ready In:
- 12mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 lb squid, cleaned
- 2 tablespoons cornstarch
- 2 tablespoons plain flour
- 2 teaspoons hot chili powder
- 2 tablespoons sea salt
- 1 tablespoon szechuan peppercorns, dry-roasted and crushed
- 2 cups vegetable oil
- 4 leaves iceberg lettuce, chilled
- 2 lemons, cut into wedges
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)