Spicy salt and pepper squid

Recipes

Serves 4–6

INGREDIENTS

15 small dried chillies, coarsely chopped L cup sea salt

3 tablespoons Sichuaun peppercorns

2 tablespoon white peppercorns

3 cups rice flour (substitute with plain or cornflour)

3lbs medium whole squid, cleaned and peeled 3 egg whites

Finely sliced red chilli, lime wedges and cilantro to serve

METHOD

1.Place chillies, sea salt, Sichuaun and white peppercorns into a large frying pan and heat over medium heat for

5 minutes or until spices are fragrant and crackling. Remove and cool completely.

2.Grind cooled spices in a spice grinder or pestle and mortar until finely ground. Place flour and spices into a large snap lock bag, mix well and set aside.

3.Clean squid by removing innards and cutting off legs. Peel off skin and flap and cut open tube to expose inside flesh. Wash well and dry with paper towel.

4.Score inside of tube closely in a criss-cross pattern and cut into strips or squares.

5.Fill deep fryer with 4 quarts of oil. Set deep fryer to CALAMARI/FRESH setting

6.Dip a small batch of squid into egg whites and toss through flour mix.

7.Shake off excess flour and place into base of wire basket. Lower basket and PRESS start timer.

8.Drain on paper towel and repeat with remaining squid, eggs and flour.

Serve hot with sliced red chilli, lime wedges and fresh cilantro sprigs.

BDF500XL specifications

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