Fiery Salt & Pepper Squid
The preperation for this dish is definitely not for the faint hearted – vegetarians steer clear! But the result, from a few such simple ingredients, is mouth-wateringly addictive.
What you’ll need...
+ 500g baby squid or calamari, cleaned
+ 4 tbsp rice flour (or cornflour)
+ 4 tbsp Gewürzhaus Salt & Pepper Squid Spice
+ Peanut oil
+ Fresh coriander leaves and lime wedges, to serve
To clean squid tubes: pull out the head and tentacles from the hood. Cut the tentacles off just below the eyes, wash and keep. Throw out head. Cut open the hood and wash. Score in diamond pattern along the inside. Pat dry with paper towel.
Mix spice through rice flour. Cut squid into strips keeping the legs whole. Heat oil to 180°C. Dust squid in flour mixture and cook immediately after dusting. You will get the best results if you do this in small batches. Deep fry for approx. 60 seconds or until crisp. Drain onto absorbent paper. Serve with fresh coriander leaves and lime wedges. Serves 4 for an entrée.