Chilli Salt Squid

Name: Chilli Salt Squid
Ingredients: 2 cups vegetable oil (to deep fry); 600 g squid (tubes cleaned); 14 cup plain flour (35 grams); 1 cos lettuce (baby leaves separated); 1 lime (cut into wedges to serve); 4 slices bread (crusty toasted to serve); 12-1 cup aioli (optional to serve); 1 tablespoon sea salt (flakes); 1 tablespoon chili flakes (dried); 1 tablespoon sichuan peppercorn

10 ingredients

6 steps

Ingredients

2 cups vegetable oil (to deep fry)
600 g squid (tubes cleaned)
14 cup plain flour (35 grams)
1 cos lettuce (baby leaves separated)
1 lime (cut into wedges to serve)
4 slices bread (crusty toasted to serve)
12-1 cup aioli (optional to serve)
1 tablespoon sea salt (flakes)
1 tablespoon chili flakes (dried)
1 tablespoon sichuan peppercorn

Directions

1

TO MAKE CHILLI SALT - toast sea salt, chilli flakes and peppercorns in a small frying pan, tossing often for 5 minutes until peppercorns begin to pop.
2

Place in a small food processor or mortar and pestle and blend until roughly ground.
3

Heat oil in a saucepan or deep fryer or wok until a cube of bread sizzles on contact.
4

Using a sharp knife, cut each squid tube in half lengthways and score inside surface and cut into bite size pieces.
5

Toss squid in flour, shaking off excess and fry in batches for 30 seconds until crisp and golden and then drain on paper towel and scatter over the chilli salt.
6

Serve squid with lettuce, lime wedges, toasted bread and aioli if you like.