Salt and pepper squid
- 600 gram squid hoods, cleaned
- 1/4 cup (35g) plain (all-purpose) flour
- 1 1/2 teaspoon sea salt flakes
- 1 1/2 teaspoon cracked black pepper
- 1 teaspoon dried chilli flakes
- vegetable oil, for deep-frying
- 40 gram baby rocket leaves
- 1 large tomato (220g), cut into wedges
- 2 egg yolks
- 1 teaspoon dijon mustard
- 2/3 cup (160ml) extra light olive oil
- 1/3 cup (80ml) olive oil
- 2 tablespoon lemon juice
- 2 clove garlic, crushed
Salt and pepper squid with lemon aïoli
- 1Make lemon aïoli. Whisk egg yolks and mustard in medium bowl. Gradually whisk in combined oils, in a thin, steady stream until mixture thickens. Stir in juice and garlic.
- 2Cut squid down centre to open out; score the inside in diagonal pattern. Halve squid lengthways then cut into thick strips.
- 3Combine flour, salt, pepper and chilli in medium bowl; add squid, toss to coat in flour mixture. Shake off excess.
- 4Heat oil in wok; deep-fry squid, in batches, until tender. Drain on absorbent paper.
- 5Serve squid with rocket, tomato and aïoli.
Salt and pepper prawns taste delicious, too. Shell and devein the prawns, leaving tails intact, then dip into the salt and pepper mix. Like squid, prawns take no time to cook, making them a great dish to serve as a starter.
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