SALT AND PEPPER SQUID

Serves 4 // Prep 20 mins // Cook 6 mins INGREDIENTS

2 (400g) cleaned calamari hoods 1/3 cup potato flour 1 tablespoon sea salt 1 1/2 teaspoons ground white pepper 1/2 teaspoon Chinese five spice Vegetable oil, for shallow frying 1 long red chilli, thinly sliced 1 green onion, thinly sliced diagonally

METHOD Step 1

Preheat oven to 160C/140C fan-forced. Cut calamari in half. Score inside flesh and cut into 3cm pieces.

Step 2

Combine flour, salt, pepper and Chinese five spice in a snap-lock bag. Add enough oil to a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat.

Step 3

Add a third of the calamari to flour mixture. Toss to coat, shaking off excess mixture. Cook, turning, for 2 minutes or until light golden. Transfer to a greased baking tray. Place in oven to keep warm while cooking remaining calamari. Serve sprinkled with chilli and green onion. RECIPE Claire Brookman, Super Food Ideas PICTURE Craig Wall