Ingredients
-
1
-
2
-
2
-
2
-
2
-
1
-
2
-
4
-
2
-
-
-
-
-
-
Directions
Chilli, Salt and Pepper Squid, 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 , I think this recipe would be amazing except for the amount of salt!!! It was way tooo salty I am going to try it again with only I teaspoon salt!
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Steps
|
1
Done
|
Rinse and Dry the Squid Thoroughly. |
|
2
Done
|
Slice Each Squid Tube Horizontally Into 1/2in Rings. Set Aside. |
|
3
Done
|
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. |
|
4
Done
|
Fill a Wok With Oil to About a Third Full (about 2 Cups) and Heat Until the Surface Seems to Shimmer Slightly. |
|
5
Done
|
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. |
|
6
Done
|
Arrange the Lettuce Leaves on a Platter and Top With the Squid. Serve With the Lemon Wedges. |
