Salt & Pepper Squid

Preparation

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

• Cut off the tentacles from just below the beak

• 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

• Place in a prep bowl along with the legs

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

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

• 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

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

Cooking

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

• Drain off excess oil

• Heat 1 tablespoon vegetable oil in a wok to high heat

• Throw in the chillies and garlic

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

Serving

• Serve immediately on large plate