Mel'S Salt & Pepper Squid

1. 1

   Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant.

2. 2

   Place into a mortar and pestle and cool.

3. 3

   Once cool, grind with the mortar and pestle to a fine consistency.

4. 4

   Mix through the rice flour (tempura batter/ flour).

5. 5

   Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).

6. 6

   Cut squid into thin strips (or score lightly with knife and cut into larger pieces).

7. 7

   Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.

8. 8

   Drain on absorbent paper and place onto your plate.

9. 9

   To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges.

10. 10

    Great with an Asian beer!

11. 11

    I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.