Monday, November 19, 2012

Allergy free crispy salt and pepper squid recipe

  • 500g pineapple cut squid, cleaned
  • 4 tbsps Orgran self-raising flour
  • 2 tbsps corn flour
  • 1 tbsp Szechuan pepper or finely ground black pepper
  • 1 tbsp salt
  • 1-2 cups olive oil, for frying
  • 1 shallot, sliced, for garnishing

  • Rinse the squid under cold running water and dry off thoroughly with paper towels.
  • In a bowl, mix the flours, pepper and salt.
  • Add the squid and toss to coat well.
  • Heat the oil in a wok until very hot.
  • Using long tongs, drop about 8 pieces into the oil.
  • Cook, gently rolling them every now and then, until the crust turns golden.
  • Remove with a slotted spoon and drain on an absorbent paper towel.
  • Repeat with the rest.
  • Serve immediately or reheat in a very hot oven or under a grill.
  • Garnish with shallot and serve with sweet chilli salad and allergy free homemade crispy chips.

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