Ingredients
-
10 - 20
-
3
-
2
-
2
-
500
-
1
-
500
-
2
-
2
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Dry Roast Spices (salt, Both Types of Peppercorns and Chilli) in a Pan Over a Low Heat Until Salt Starts to Turn Golden and Spices Fragrant. |
|
2
Done
|
Place Into a Mortar and Pestle and Cool. |
|
3
Done
|
Once Cool, Grind With the Mortar and Pestle to a Fine Consistency. |
|
4
Done
|
Mix Through the Rice Flour (tempura Batter/ Flour). |
|
5
Done
|
Heat Oil in a Wok or Saucepan to 180 Degrees Celsius (a Sugar Thermometer Is the Safest and Best Way to Check Your Temperature). |
|
6
Done
|
Cut Squid Into Thin Strips (or Score Lightly With Knife and Cut Into Larger Pieces). |
|
7
Done
|
Dust Lightly in the Flour Mix and Cook a Small Batch at a Time to Retain the Heat in the Wok to Give Your Squid Crunch. |
|
8
Done
|
Drain on Absorbent Paper and Place Onto Your Plate. |
|
9
Done
|
to Serve Sprinkle Some Chopped Coriander Over the Top, a Bit More Salt If You Wish and Add Some Lime Wedges. |
|
10
Done
|
Great With an Asian Beer! |
