Chilli Salt And Pepper Squid | Donna Hay

Name: Chilli Salt And Pepper Squid | Donna Hay
Ingredients: 1 cup (150g) cornflour; ½ cup (75g) self-raising flour; 1¼ cups (310ml) cold soda water; ½ teaspoon Sichuan peppercorns, ground; ¼ teaspoon dried chilli flakes; 2 teaspoons sea salt flakes; vegetable oil, for deep frying; 500g small squid tubes, tentacles intact, cleaned and halved; ¼ cup (35g) self-raising flour, extra; mayonnaise and lemon wedges (optional), to serve

www.donnahay.com.au

Present this chilli salt and pepper squid at your next summer party and watch guests' eyes light up.

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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Ingredients

1 cup (150g) cornflour
½ cup (75g) self-raising flour
1¼ cups (310ml) cold soda water
½ teaspoon Sichuan peppercorns, ground
¼ teaspoon dried chilli flakes
2 teaspoons sea salt flakes
vegetable oil, for deep frying
500g small squid tubes, tentacles intact, cleaned and halved
¼ cup (35g) self-raising flour, extra
mayonnaise and lemon wedges (optional), to serve

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