Chilli, Salt and Pepper Squid

12 mins

4 servings

4.5/5 (4 reviews)

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.

Ingredients

Instructions

Rinse and dry the squid thoroughly.
Slice each squid tube horizontally into 1/2in rings. Set aside.
In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.

Prep: 10 mins

Cook: 2 mins

Total: 12 mins

Lunch/Snacks

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Amount Per Serving
Calories 1112.8
% Daily Value*
Total Fat 111.0g	171%
Cholesterol 264.2mg	88%
Total Carbohydrate 16.7g	6%
	Dietary Fiber 3.2g	11%
	Sugars 0.2g
Protein 18.9g

Amount Per Serving

Calories 1112.8

% Daily Value*

Total Fat 111.0g

171%

Cholesterol 264.2mg

88%

Total Carbohydrate 16.7g

Dietary Fiber 3.2g

11%

Sugars 0.2g

Protein 18.9g