Salt & Pep­per Squid

SERVES 4 PREPA­RA­TION 25 MIN­UTES COOK­ING 10 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

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.

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