Name: Salt & Pepper Squid
Prep time: 20 min
Cook time: 10 min
Yield: Serves 4
Ingredients: 500g squid, cleaned and dried; 25g McKenzie's Rice Flour; 50g plain flour; 1 tbs McKenzie's Ground Black Pepper; 1 tbs McKenzie's Ground White Pepper; 2 tbs McKenzie's Australian Natural Sea Salt Large Grinder; To taste, chilli flakes; 1 tbs peanut oil; Green Salad; Lemon wedge

500g squid, cleaned and dried 25g McKenzie's Rice Flour 50g plain flour 1 tbs McKenzie's Ground Black Pepper 1 tbs McKenzie's Ground White Pepper 2 tbs McKenzie's Australian Natural Sea Salt Large Grinder To taste, chilli flakes 1 tbs peanut oil

To serve:

Green Salad Lemon wedge

Step 1

Score the inside surface of the squid and cut into 3-4cm square pieces. Combine flours, pepper and salt in a large freezer bag. Place squid in the bag (2 or 3 at a time) and coat in mixture. Remove from bag and repeat process with remaining squid.

Step 2

Heat peanut oil in a wok or sauce pan on side burner and when hot, add the squid in batches and cook until batter is golden (Only takes 1 or 2 minutes.). Drain on absorbent paper. Serve with a green salad and lemon.

Squid can be substituted with prawns or chicken.

Salt & Pepper Squid