CHILLI, SALT AND PEPPER SQUID

Chilli, Salt and Pepper Squid image

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.

Provided by English_Rose

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb squid, cleaned
2 tablespoons cornstarch
2 tablespoons plain flour
2 teaspoons hot chili powder
2 tablespoons sea salt
1 tablespoon szechuan peppercorns, dry-roasted and crushed
2 cups vegetable oil
4 leaves iceberg lettuce, chilled
2 lemons, cut into wedges

Steps:

Rinse and dry the squid thoroughly.
Slice each squid tube horizontally into 1/2in rings. Set aside.
In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.

Nutrition Facts : Calories 1112.8, Fat 111, SaturatedFat 14.6, Cholesterol 264.2, Sodium 3554.1, Carbohydrate 16.7, Fiber 3.2, Sugar 0.2, Protein 18.9