Salt and Pepper Squid is an Australian pub favourite. This recipe will have you whipping up the meal in the comfort of your own home. Taken from Adam Liaw’s Adam’s Big Pot, Easy meals for your family, makes a great summer meal.
Serves: Four
Time: 15 minutes
Ingredients
- 2 litres vegetable oil, for deep frying
- 500g squid tubes, cleaned
- 3 tablespoons rice flour or cornflour
- 2 cloves garlic, peeled and roughly chopped
- 1 birdseye chilli, sliced
- 2 spring onions, trimmed and sliced
- 1 teaspoon salt flakes
- 1/4 teaspoon freshly ground pepper
- coriander leaves and lemon wedges, to serve
Method
Heat the oil to 200°C in a wok or large saucepan. Cut down one side of the squid tubes and open them flat. Lightly score the surface in a cross-hatch pattern, cut into bite-sized triangles and toss in the flour. Shake off any excess flour and deep fry the squid in batches for about a minute per batch, or until just cooked and lightly golden. Drain well. Remove the oil, leaving about a tablespoon in the wok. Heat the wok over medium heat and add the garlic, chilli and spring onion. Toss in the wok for about a minute, or until the ingredients are lightly browned. Add the squid and toss constantly, scattering with the salt and pepper. Remove the squid from the wok, scatter with coriander leaves and serve with lemon wedges.
Recipe published by kind permission of Hachette
Adam’s Big Pot, Easy meals for your family by Adam Liaw
RRP $39.99
