Salt & Pepper Squid
A super quick, easy and delicious dish from Adam’s Big Pot.
Ingredients
Scale
- 2 litres peanut oil for deep frying
- 500g squid tubes, cleaned (or rings)
- 3 tbsp rice flour or cornflour (cornstarch)
- 2 cloves garlic, peeled and thinly sliced
- 1 bird’s eye chilli, thinly sliced
- 2 spring onions, trimmed and sliced
- 1 tsp salt flakes
- 1/4 tsp freshly ground black pepper
- Coriander leave, lemon wedges and aioli to serve
Instructions
- Heat the oil to 200C in a wok or large saucepan.
- Cut down one side of the squid tubes and open them flat. Lightly score the surface in a cross -hatch pattern, cut into bite sized triangles and toss in the flour.
- Shake off excess flour an deep fry the squid din batches ffpr about a minute per batch or until just cooked and lightly golden.
- Drain well.
- Remove the oil, leaving about a tbsp in the wok. Heat the wok over medium heat and add the garlic, chilli and spring onion.
- Toss in the wok for about a minute, or until the ingredients are lightly browned.
- Add the squid and toss constantly scattering with the salt and pepper.
- Remove the squid from the wok, scatter with coriander leaves and serve with lemon wedges and aioli.