Mel's Salt Pepper Squid

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I introduced my friends and family to salt and pepper squid at our local chinese restaurant. Now it doesn't matter which chinese restaurant we go to - this is the only dish that we order 2 serves of. This tasty version i adapted from neil perry's recipe (appears on the australian lifestyle channel website). I found the tempura batter a great substitute for the rice flour.

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Steps

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Dry roast spices in a pan over a low heat until salt starts to turn golden and spices fragrant.

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Place into a mortar and pestle and cool.

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Once cool , grind with the mortar and pestle to a fine consistency.

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Mix through the rice flour.

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Heat oil in a wok or saucepan to 180 degrees celsius.

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Cut squid into thin strips.

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Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.

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Drain on absorbent paper and place onto your plate.

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To serve sprinkle some chopped coriander over the top , a bit more salt if you wish and add some lime wedges.

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Great with an asian beer !', i hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender"]".

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Ingredients

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dried red chilies, sea salt, black peppercorns, szechuan peppercorns, rice flour, squid, peanut oil, coriander, limes