SEAFOOD SENSATIONS

Make tradition a foodie haven this Good Friday!

SALT & PEPPER SQUID SERVES 4 PREP + COOK 30 MINS

◆ 1kg small whole squid, cleaned, with tentacles

◆ vegetable oil, for deep-frying

◆ 1½ tbsp sea salt flakes, crushed lightly

◆ 2 tsp coarsely ground black pepper

◆ 3 tsp ground Sichuan pepper

◆ 1 tsp chilli powder

◆ 2/ cup cornflour 3

◆ 4 long red chillies, seeded, sliced thinly

◆ 1 green onion, cut into 3cm lengths

◆ lemon or lime wedges, to serve

1 Cut squid tentacles in half, or quarters if large. Cut hoods down one side, open out and pat dry. Score the inside lightly with a small sharp knife in a crisscross pattern without cutting all the way through. Cut into 2.5cm x 5cm pieces. Pat dry with paper towel.

2 Heat oil in a wok or large saucepan over medium heat until 180°C (or until surface starts to shimmer).

3 Meanwhile, combine salt, peppers and chilli powder in a medium bowl, reserving 2 tsp spice mixture. Stir cornflour into remaining spice mixture. Add squid, in batches, tossing to coat. Shake off excess flour mixture. Transfer to a plate.

4 Deep-fry sliced chilli and green onion 1 min or until softened. Remove with a slotted spoon and drain on paper towel.

5 Deep-fry squid, in batches, 1 min or until just tender and crisp. Remove with a slotted spoon and drain on paper towel.

6 Transfer squid to bowls. Top with chilli and green onion. Sprinkle with reserved spice mixture. Serve with lemon or lime wedges.