Save to your scrapbook
Chilli, Salt And Pepper Squid
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.
Serves: 4 (or 6 as part of a banquet)
Australia's bright, highly focused whites work very well with Asian seafood.
Typical values per serving:
This recipe was first published in February 2007.