Salt-and-pepper squid

Name: Salt-and-pepper squid
Cook time: 30 min
Ingredients: 750g cleaned squid; 75g plain flour; 35g rice flour; 1 tbsp salt; 1 tbsp ground black pepper; 1 tbsp crushed Sichuan pepper; 2 egg whites; peanut oil; 2 bunches trimmed rocket leaves; 200ml quality mayonnaise; lemon wedges

Lynne Mullins

October 19, 2011

Time:< 30 mins

There are days when even the most organised cook runs out of time.

Ingredients

750g cleaned squid
75g plain flour
35g rice flour
1 tbsp salt
1 tbsp ground black pepper
1 tbsp crushed Sichuan pepper
2 egg whites
peanut oil
2 bunches trimmed rocket leaves
200ml quality mayonnaise
lemon wedges

Method

Score the inside surface of 750g cleaned squid and cut into 3-4cm pieces. Halve the tentacles.
Combine 75g plain flour, 35g rice flour, 1 tbsp salt, 1 tbsp ground black pepper and 1 tbsp crushed Sichuan pepper in a large bowl. Beat 2 egg whites and lightly coat the squid in the egg whites and then dust with the flour mixture. Shake off excess flour.
Heat a little peanut oil in a large saucepan, wok or deep-fryer and, when hot, cook the squid briefly until tender and golden. Drain on absorbent paper.
Spread 2 bunches trimmed rocket leaves on a serving platter and top with squid.
To serve:
Serve with 200ml quality mayonnaise, lemon wedges and hot chips.

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