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 :-)
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