Ingredients
- 4 Squid tubes (or 2 whole Squid)
- 200ml milk
- Oil for frying
- Seasoning Ingredients:
- 130g cornflour
- 130g rice flour
- 0.5 tsp chilli powder
- 1 tsp Szechuan pepper, finely ground
- 1 tsp flaky salt
- Ingredients To Garnish:
- 1 lemon, cut into 12 wedges
- 16-20 coriander leaves
- 30 pieces fried shallots
- 1 fresh chilli, finely sliced
- 16-20 each enoki/needle mushrooms
Recipe also works with:
Method
- To prepare the squid tubes, cut the tube in half lengthwise and remove cartilage/cuttle bone. This is the thin clear shard that runs the length of the tube.
- Score the squid without completely cutting through, scoring the full length of the squid with lines approximately 5mm apart on a 45 degree angle.
- If using whole squid, cut the tentacles and scrub to remove any of the hard sucker rings, remove the beak from the tube, and cut the triangle tail from the tube – only use the cleaned tentacles and cleaned tube.
- Cut the tubes and tentacles into bite sized pieces.
- Mix seasoning ingredients well.
- Place the squid into the milk.
- Heat the oil to 185°c in a deep fryer.
- Remove the squid from the milk and shake any excess milk, then dredge the squid through the seasoning.
- Fry small amounts of squid till the coating is crisp.
- Remove and drain on a paper towel.
- Portion the squid and garnishes between four plates and serve hot.
Species used in this recipe
Arrow squid Mãori Name: Wheketere
Ommastrephidae (arrow squids)
