There are days when even the most organised cook runs out of time.
Photo: Natalie Boog
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- 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
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.
Serve with 200ml quality mayonnaise, lemon wedges and hot chips.