Salt & Pepper Squid

• 500g baby Squid
• 1 cup seasoned corn flour
• 3 cloves garlic
• 2 chillies
• ½ teaspoon salt
• Plenty of pepper

1. Clean out the innards and peel off the skin membrane, wash the squid thoroughly, and then dry with a clean tea towel

2. Cut off the tentacles from just below the beak

3. Cut the squid tubes in half to form 2 flat pieces. Scour the flat squid pieces diagonally in both directions to form a diagonal criss-cross pattern along 1 side of each piece

4. Place in a prep bowl along with the legs

5. Cover the squid with the seasoned corn flour and cover with a plate or lid which fits over the top of the bowl

6. Hold the bowl and lid tight and shake to mix the corn flour in well

7. After shaking, massage the corn flour into the squid. Each piece should be separate and as dry as possible. If need be, add more corn flour until a dry, separate consistency is reached

8. Finely chop the garlic and chillies and place in a small prep bowl

9. Deep fry the squid at 190° for 3-5 minutes until the pieces start to brown

10. Drain off excess oil

11. Heat 1 tablespoon vegetable oil in a wok to high heat

12. Throw in the chillies and garlic

13. Add the squid and season well with salt and plenty of pepper (twice as much)

SERVING: Serve immediately on a large plate