Salt and pepper squid

Last night I got into the swing of things for chinese new year and had a cook up for my family before settling down with a few ales and watching the All-star game on T.V...

Inspired by "simple chinese cooking"by Kylie Kwong we enjoyed some simple steamed fish fillets with ginger and spring onions,deep fried whole garfish with soy,ginger and chilli dressing(for the adults!!)and her take on salt and pepper squid.
And it was a winner-only bad thing was that I had to buy the tubes from the shop

You will need- about 300 grms squid

1 and a half tablespoons of cornflour

1 and a half tablespoons of plain flour

5 teaspoons of sea salt

2 teaspoons crushed Sichuan peppercorns

vegetable oil for deep frying

2 lemons-halved

Open your squid tubes,halve them and score the flesh.
In a large bowl,combine the flours,salt and sichuan peppers,Add squid and toss to coat,shaking off any excess flour.
Heat oil in wok until the surface is shimmering slightly.Add half of the squid and deep-fry for about 1-1/2 minutes or until just tender and beginning to colour.(mine just began to curl when it was right)
Remove and drain well on absorbent towels.
Repeat with remaining squid.

Serve with lemon halves.

Simple,yet extremely tasty way to enjoy your squid.

thats what I'm cooking up for the mrs and kids tonight plus toss in some crumbed prawn cutlets too with some sweet chille to boot....yummo.
and before you ask...yes I caught the prawns too.
Paul...aka...mug

Just finished eating a batch of squid cooked as per the above recipe. Simple and very good. I would recomend it to anybody. Mind you, I used local jobbies and, with sunny coast tigers being the sweetest tasting squid in the land, I couldn't really go wrong .

Nick.

Drool...............

Sounds nice Mick , if !!!!!!! i catch my first Squid on Sat night i will try you recipe.

Regards
Rob

well defiantly try this recipe out on the first batch of squid I get!!!