Salt and Pepper-Fried Squid with Spicy Lemongrass Dipping Sauce

1. 1

   Slice clean, dry squid into 1/8-inch rings.

2. 2

   If using medium-size squid, cut open squid and make a light crisscross pattern on the outside with a paring knife, then cut into approximately 1-inch pieces.

3. 3

   Heat oil in wok over medium heat to about 375 degrees.

4. 4

   Mix salt, pepper, and cornstarch in a plastic bag.

5. 5

   Add the squid, seal the bag, and shake it to coat each piece evenly.

6. 6

   Put a few squid pieces at a time the palm of your hand and shake off the excess cornstarch mix.

7. 7

   Working in batches, deep-fry the squid until the rings turn golden and crisp, about 1 minute, or if using 1-inch square pieces, until they curl up and crisp, about 1 minute.

8. 8

   Drain on paper towels and serve with lime wedges on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.