Salt and Pepper Calamari
Crumbed squid rings seasoned with sea salt and Szechuan pepper, deep-fried golden and served with sweet chilli sauce.
Ingredients
| 500 g | squid rings | |
| 1/2 cup | 120 ml | plain flour |
| 1 | egg | |
| 1/4 cup | 60 ml | milk |
| 200 g | dried breadcrumbs | |
| 2 tsp | 10 ml | sea salt |
| 1 tsp | 5 ml | Szechuan pepper |
| 1/2 tsp | 2.5 ml | black peppercorns |
| 1 L | vegetable oil |
Instructions
- Preheat the oven to 150°C (300°F).
- Lightly dust the calamari with flour, shaking off any excess. Dip the calamari into the combined egg and milk.
- Combine the breadcrumbs, sea salt and both peppers in a shallow bowl and coat the calamari in the mixture. Transfer to a plate and place in the fridge for 20 minutes.
- Heat the oil in a saucepan and deep-fry the calamari in batches until golden brown. Drain on paper towels and keep warm in the oven.
- Serve with sweet chilli sauce.
Note: Prawns can be used in the same way.