Townsville Bulletin

SALT & PEPPER CALAMARI

SERVES 4. PREP 15 MINS. COOK 30 MINS

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INGREDIENT­S

• 500g squid rings

• ½ cup plain flour

• 1 egg

• ¼ cup milk

• 200g dried breadcrumb­s

• 2 tsp sea salt

• 1 tsp Szechuan pepper

• ½ tsp black peppercorn­s

• 1L vegetable oil

METHOD

1 Preheat oven to 150C. Lightly dust calamari with flour, shaking off any excess. Dip calamari into the combined egg and milk.

2 Combine the breadcrumb­s, sea salt and pepper in a shallow bowl and coat calamari in this mixture. Transfer to a plate and place in the fridge for 20 minutes.

3 Heat oil in a saucepan and deep fry calamari in batches until golden brown. Drain on paper towels and keep warm in oven. Serve with sweet chilli sauce.

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