Salt & Pepper Crispy Squid

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 800 g squid, tubes (hoods)
• 1 tablespoon flour
• 1 tablespoon cornflour
• 1 tablespoon salt
• 2 teaspoons pepper
• 2 cups clean vegetable oil (for cooking, wok)
• 2 red chilies, chopped
• 2 green chilies, chopped
• 1/2 cup chopped spring onion
• 2 tablespoons garlic, roughly chopped
• 1/4 cup lime juice
• 1 tablespoon palm sugar or 1 tablespoon light brown sugar
• 1 cup coriander leaves, roughly chopped

Recipe

• 1 cut the tubes open and check that they are really clean.
• 2 open them up from one side and lay them with the inside surface facing up. with a really sharp knife, make slanted cuts into the flesh of the squid at 5mm intervals - only shallow, don't cut through.
• 3 reverse and do it from the opposite direction to make diamond shapes.
• 4 then cut the tubes into wide strips and toss into the flours, salt and pepper. shake off any excess - i find a sieve works best.
• 5 when ready to cook, heat the oil to just smoking and add half of the squid sections.
• 6 cook until they are a pale golden brown. drain on paper towelling. repeat with the remaining squid.
• 7 for the sauce, combine the rest of the ingredients.
• 8 to serve, pile the squid into a shallow serving plate and pour over half of the dessing.
• 9 serve the rest of the dressing separately.