Chilli, Salt And Pepper Squid
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)
Ingredients
500g Squid, cleaned
2 tbsp Cornflour
2 tbsp Plain flour
2 tsp Hot chilli powder
2 tbsp Sea salt
1 tbsp Szechuan peppercorns, dry-roasted and crushed
500ml Vegetable oil
4 Small iceberg lettuce leaves, chilled
2 Lemons, cut into wedges
Method
- Rinse and dry the squid thoroughly. Slice each squid tube horizontally into 1cm rings. Set aside. In a large bowl, combine both types of flour with the chilli powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
- Fill a wok with oil to about a third full (about 500ml) and heat until the surface seems to shimmer slightly. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
- Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.
Drinks recommendation
Australia's bright, highly focused whites work very well with Asian seafood.