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    Chilli, Salt And Pepper Squid

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    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.

    • Preparation time: 10 minutes
    • Cooking time: 2 minutes
    • Total time: 12 minutes 15 minutes

    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

    1. 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.
    2. 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.
    3. Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.

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    Drinks recommendation

    Australia's bright, highly focused whites work very well with Asian seafood.

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