SALT & PEPPER SQUID
SERVES 4 PREP + COOK 35 MINS PER SERV SERVE E 1213KJ COST $$$$$
2 tbsp sea salt
2 tbsp black peppercorns
1 ½ tsp dried chilli flakes
¼ cup 100% corn cornflour vegetable oil, for deep frying
750g cleaned squid hoods, sliced thinly
125g mixed baby salad leaves
1 Lebanese cucumber, halved, sliced thinly thin ly
½ red onion, sliced thinly
1 carrot, cut into matchsticks
1 tbsp rice wine vinegar
2 tsp light olive oil
1 Crush salt, peppercorns and chilli with a mortar and pestle. In a medium bowl, combine with cornflour.
2 Heat vegetable oil in a large heavy-based saucepan over medium-high heat until oil reaches 190°C on a sugar thermometer (or when a cube of bread turns golden in about 10 secs).
3 Coat squid in cornflour mixture, shake off excess. Deep-fry squid, in batches, for 3 mins or until lightly browned and cooked through. Drain on paper towel. Cover to keep warm.
4 In a large bowl, place salad leaves and remaining ingredients. Toss gently to combine. . Transfer salad to a large serving platter and top with squid. Serve with lemon wedges.