Pepper & Salt Squid
Serves 4 - Prep time 15 mins - Cook time
500g rice flour
1kg Squid hoods, cut into rings 2-3 cm wide
500ml peanut oil
2 limes cut in wedges
Combine the dry ingredients in a large bowl
Heat oil in a wok or saucepan to 180c (a sugar thermometer is the safest and best way to check your temperature).
Working in small batches, toss the squid in the flour mix till well coated, shake off excess, then using a slotted spoon, lower into the hot oil.
Cook for 2-3 minutes, or until golden and crunchy.
Drain on absorbent paper and repeat with the next small batch.
Serve with fresh coriander and lime wedges.
It is important to work in small batches so the oil maintains temperature and the squid is not crowded in the pan. If the pan is over filled the squid will turn out soggy and most unappetizing.
Hint: For extra zing add a teaspoon of chilli flakes to the mix.