question for foodies, page-3

Hi Macrae,

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.


Bon appetite & Happy Easter!

Cheers, Pie :-)