Name: Salt and pepper squid
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 large (300g) squid hood, cleaned; 1 tablespoon rice flour; 1 teaspoon cracked black pepper; 1 teaspoon sea salt; 1/2 teaspoon dried chilli flakes; 30 gram asian salad mix; 1/2 medium avocado, sliced; 1 lebanese cucumber, halved lengthwise sliced; 1/2 small red capsicum, thinly sliced; 2 tablespoon bought french dressing; lemon wedges, to serve; vegetable oil, to deep-fry

Salt and pepper squid

Fresh squid hoods with salt and pepper coating are a delicious accompaniment to any party. Serve with lemon wedges.

Serves 2

Prep

10M

Cook

Total

15M

Ingredients

1 large (300g) squid hood, cleaned

1 tablespoon rice flour

1 teaspoon cracked black pepper

1 teaspoon sea salt

1/2 teaspoon dried chilli flakes

30 gram asian salad mix

1/2 medium avocado, sliced

1 lebanese cucumber, halved lengthwise sliced

1/2 small red capsicum, thinly sliced

2 tablespoon bought french dressing

lemon wedges, to serve

vegetable oil, to deep-fry

Method

1.Slit one side of squid hood lengthwise; open flat, with inside facing up. Using the tip of a sharp knife, score surface, not quite through, in a diamond pattern. Cut squid into 4cm pieces; blot dry with paper towels.

2.Combine flour, pepper, salt and chilli in a shallow dish. Toss squid lightly in flour mixture, shaking off excess. Pour oil into a large heavy-based saucepan to 8cm deep. Heat over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry squid, in 2 batches for 2 minutes or until curled and light golden. Using a slotted spoon transfer to paper towels to drain.

3.Place salad mix, avocado, cucumber and capsicum in a large bowl; drizzle with dressing. Toss to combine. Place salad on plates; top with squid, then serve at once with lemon wedges.