Salt and pepper squid
<p>Ideal as an entrée or small meal, this flavoursome seafood dish will have all your guests asking for the recipe.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>600g squid hoods, cleaned</li>
<li>1L vegetable oil</li>
<li>40g plain (all-purpose) flour</li>
<li>1 tsp. salt</li>
<li>1 tsp. ground pepper</li>
<li>1 tsp. five-spice powder</li>
<li>½ tsp. chilli powder (optional)</li>
<li>Lemon wedges, to serve</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Cut one side of each hood lengthways using a sharp knife. Open the hood flat, with the inside facing up, and cut into 3-4cm squares. Remove moisture with paper towel.</li>
<li>Place vegetable oil in a large saucepan on a medium heat.</li>
<li>Add the flour, salt, pepper, five-spice powder and chilli powder (if desired) to a bowl and combine well. Coat each squid piece by gently tossing in the mixture.</li>
<li>Remove half of the squid from the flour, removing any excess, and place in the oil to cook.</li>
<li>Turn squid with a slotted metal spoon and let cook until golden and curled slightly. Move to a large, paper-towel lined plate and cover with foil to retain heat.</li>
<li>Reheat the oil to previous temperature and cook the remaining squid as above.</li>
<li>Serve immediately with lemon wedges, leafy greens and your favourite sauce.</li>
</ol>
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<p><strong>Related links:</strong></p>
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