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Salt and pepper squid
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 800g cleaned baby squid hoods, cut into rings
  • 3-4 egg whites, lightly beaten
  • 2 green onions, finely sliced
  • 260.00 gm cornflour
  • vegetable oil
  • 33.60 gm sea salt
  • 3 1/2 tsp ground hot Szechuan pepper
  • lemon to serve
Instructions:
  • Combine salt, pepper, and cornflour in a bowl, stirring well.
  • Fill a wok or deep frying pan one-third full with vegetable oil. Heat the oil to 190°C or until a cube of bread turns brown in 15 seconds when dropped in.
  • Coat squid in egg white, then dredge in cornflour mixture, shaking off any extra flour.
  • Sear squid in batches for 2 minutes until golden and crispy. Place on paper towel to drain. Top with green onions and extra pepper. Serve with lemon wedges.

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