Fiery Salt & Pepper Squid
Easy
15mins
4
Gluten Free
Fiery Salt & Pepper Squid
Rated 3.1 stars by 27 users
Servings
4 for an entrée
Cook Time
15 minutes
Ingredients
-
500g baby squid or calamari, cleaned
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4 tbsp rice flour (or cornflour)
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4 tbsp Gewürzhaus Salt & Pepper Squid Spice
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Peanut oil
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Fresh coriander leaves and lime wedges, to serve
Directions
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 approximately 60 seconds or until crisp. Drain onto absorbent paper.
To serve
Serve with fresh coriander leaves and lime wedges.
