Quick, easy and delicious, this is the great way to serve squid.
Perfect as an appetizer or serve with a squeeze of lemon juice, a
garden salad and fresh bread for a light summer meal.
Ingredients
Method
Place the rice flour, Gregg's Sea Salt and Ground White Pepper
in a bowl. Grind over Gregg's Black Peppercorns and mix well.
With a sharp knife, slice the squid tubes lengthways so they
open like a book. Dry well with a paper towel. If the tubes are
particularly large, cut them in half across the width.
Score the inside in a 0.5cm criss-cross pattern, then cut them
into 1cm strips, cutting down the length of the squid.
Toss the strips in the seasoned flour until they are heavily
coated. Heat the oil in a large saucepan, wok or deep fryer until
hot.
Deep fry the squid in small batches for 1 - 2 minutes until
crisp and golden but still tender. Drain, then place on a plate
lined with a paper towel.
Toss with fresh chilli slices and serve immediately.