Tried making this the other night and just kind of threw in a few spices here and there and it came out delicious, i would say better then most of the Chinese places eaten at :)
SALT AND PEPPER SPICED SQUID
- 1 Tube of Calamari
- Milk to tenderise
- Rock salt (Himalayan contains the most minerals)
- Black Peppercorns
- Pinch Szechuan spice
- Pinch Chinese 5 spice
- Pinch chilli flakes
- cornflour
- olive oil for deep frying
Cut tube of calamari into either rings or wide rectangles.
Place in a bowl of milk and tenderise in fridge for at least 3 hours, this will make it beautiful and tender
In a mortar and pestle combine salt, pepper and spices and grind up until ingredients are combined.
You may want to reserve some of the mix to sprinkle over at the end.
In a plastic freezer bag put cornflour in the bag and then add the spices, shake it up to mix it all together.
Discard milk from squid.
Drop a squid at a time into the bag, shake until coated with cornflour and spice mix.
Deep fry in batches until golden brown.
Serve with lemon
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