Chilli Salt Squid
"Love squid and chilli so when I saw this recipe in Australian Good Food mini cookbook I knew I had to save it."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cups vegetable oil (to deep fry)
- 600 g squid (tubes cleaned)
- 1⁄4 cup plain flour (35 grams)
- 1 cos lettuce (baby leaves separated)
- 1 lime (cut into wedges to serve)
- 4 slices bread (crusty toasted to serve)
- 1⁄2 - 1 cup aioli (optional to serve)
-
Chilli Salt
- 1 tablespoon sea salt (flakes)
- 1 tablespoon chili flakes (dried)
- 1 tablespoon sichuan peppercorn
directions
- TO MAKE CHILLI SALT - toast sea salt, chilli flakes and peppercorns in a small frying pan, tossing often for 5 minutes until peppercorns begin to pop.
- Place in a small food processor or mortar and pestle and blend until roughly ground.
- Heat oil in a saucepan or deep fryer or wok until a cube of bread sizzles on contact.
- Using a sharp knife, cut each squid tube in half lengthways and score inside surface and cut into bite size pieces.
- Toss squid in flour, shaking off excess and fry in batches for 30 seconds until crisp and golden and then drain on paper towel and scatter over the chilli salt.
- Serve squid with lettuce, lime wedges, toasted bread and aioli if you like.
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RECIPE SUBMITTED BY
I'mPat
Australia
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