Salt & Pepper Squid
SERVES 4 PREPARATION 25 MINUTES COOKING 10 MINUTES
2 tablespoons sea salt 2 tablespoons black
peppercorns 1½ teaspoons dried chilli
flakes ¼ cup 100% corn (maize)
cornflour vegetable oil for deep-frying 750g cleaned squid hoods, thickly sliced, tentacles reserved 125g mixed baby salad leaves 1 Lebanese cucumber, halved,
thinly sliced ½ cup coriander leaves ½ small red onion, thinly
sliced 1 small carrot, cut into
matchsticks 1 tablepsoon rice wine vinegar 2 teaspoons light olive oil lemon wedges to serve
1. Crush salt, peppercorns and chilli with a mortar and pestle. Combine with cornflour in a medium bowl.
2. Heat vegetable oil in a heavy-based saucepan over medium heat until oil reaches 190°C on a sugar thermometer (or when a cube of bread turns golden in about 10 seconds).
3. Coat squid in cornflour mixture, shaking off excess. Deep-fry squid in batches for 2-3 minutes or until browned lightly and cooked through. Drain on a paper towel. Cover to keep warm.
4. Place leaves and remaining ingredients in a large bowl. Toss gently to combine. Serve squid with salad and lemon wedges.