Salt & Pepper Squid

(8 votes, average 3.63 out of 5)


Ingredients:  (Serves 4)
3 (about 600g) large cleaned squid hoods
1ltr (4 cups) vegetable oil
40g (1/4 cup) plain flour
1 tsp salt
1 tsp ground white pepper
1 tsp Chinese five-spice
1/2 tsp chilli powder
Lemon wedges and salad greens to serve
Use a sharp knife to cut through 1 side of each squid hood lengthways.  Open out flat with inside surface facing up and score surface diagonally.  Cut into 3.5cm squares and pat dry with paper towel.
Heat the oil in a large wok over medium heat until it reaches 190C degrees on a confectionary/oil thermometer.  (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl.  Add the squid and toss gently to coat.
Remove half of the squid from the flour mixture and shake off any excess.  Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls.  Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain.  Reheat the oil in the wok to 190C degrees.  Repeat with the remaining squid.
Serve immediately with the lemon wedges and salad leaves.