Chilli, Salt And Pepper Squid

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1 lb squid, cleaned
• 2 tablespoons cornstarch
• 2 tablespoons plain flour
• 2 teaspoons hot chili powder
• 2 tablespoons sea salt
• 1 tablespoon szechuan peppercorns, dry-roasted and crushed
• 2 cups vegetable oil
• 4 leaves iceberg lettuce, chilled
• 2 lemons, cut into wedges

Recipe

• 1 rinse and dry the squid thoroughly.
• 2 slice each squid tube horizontally into 1/2in rings. set aside.
• 3 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.
• 4 fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
• 5 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.
• 6 arrange the lettuce leaves on a platter and top with the squid. serve with the lemon wedges.