Fancy a platter of Chinese-inspired salt and pepper squid to go with your drink? Here’s how you can prepare the fan-favourite crispy, peppery and savoury finger food if you’ve got a penchant for seafood snacks.
- 600 g squid hoods
- ½ cup (75 g) plain flour
- 2 tsps coarse cooking salt
- 1 tbsp lemon pepper
- Peanut oil, for deep-frying
Halve squid hoods lengthways, score insides in crosshatch pattern; cut each half lengthways into five pieces. Toss squid in medium bowl with combined flour, salt and lemon pepper until coated; shake off excess.
Heat oil in wok; deep-fry squid, in batches, until tender and browned lightly. Drain.
Serve squid with your favourite dipping sauce, if you like.