Chinese Crisp - Fried Salt And Pepper Squid

1. 1

   Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.

2. 2

   Set aside with the tenticles.

3. 3

   Heat 5 cm of Vegetable oil in the base of a deep frying pan.

4. 4

   Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.

5. 5

   stir into the cornflour, then toss with the squid to coat.

6. 6

   Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.

7. 7

   Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.

8. 8

   Transfer the squid to a plate, scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.

* Per serving · 4 servings · Values may vary.

No additional tips available.