OK - I have a recipe for the Salt & Pepper Squid:-
1 cup (125g) cornflour 1.5 tablespoons salt 1 tablespoon ground white pepper 3 small fresh red chillies (seeded, chopped) 1 kg cleaned squid tubes, sliced into rings 2 egg whites, lightly beaten oil, for deep-frying lime wedges, for serving
Combine the cornflour, salt, pepper and chilli in a bowl.
Dip the squid rings into the egg white and then in the cornflour mixture. Shake off any excess cornflour.
Fill a deep, heavy-based saucepan one third full of oil and heat to 180c degrees (350f), or until a cube of bread dropped into the oil browns in 15 seconds. Cook the squid in batches for 1-2 minutes, or until lightly golden all over. Drain on crumpled paper towels. Serve hot with steamed rice & lime wedges.
