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Chilli, Salt And Pepper Squid
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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 Thu Feb 01 00:00:00 GMT 2007.