Allergy free crispy salt and pepper squid recipe

Ingredients

• 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

Method

• 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.