Ingredients
- 4 egg whites
- 1/2 cup self-rising flour
- 2 teaspoon baking powder
- 750 grams squid (3 large squid tube hoods, cut into 1cm thick rings)
- Vegetable oil, to deep-fry
- 2/3 cup mayonnaise
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 30 grams radish (6 red, scrubbed and sliced)
- 100 grams snow pea sprouts
- Chilli Salt (1 quantity, recipe to follow)
- Lemon Wedges, to serve
- FOR CHILLI SALT
- 3 teaspoon sea salt flakes
- 1 teaspoon dried chilli flakes
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon Szechuan peppercorns
How to Make
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Step 1: Chilli Salt - Place salt, chilli and peppercorns in a mortar and pestle and gently pound until finely crushed or alternatively use a spice grinder or coffee grinder.
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Step 2: SQUID - Whisk egg white in a large, dry, clean bowl until soft peaks form.
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Step 3: Sift flour and baking powder over egg whites and fold until just combined and then add squid rings and toss to combine.
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Step 4: Heat oil in a large heavy based saucepan over high heat (oil is ready when a cube of bread colour quickly without absorbing oil).
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Step 5: Deep fry the squid, in 3 or 4 batches, for 2 minutes or until golden brown and using a large slotted spoon transfer the squid to paper towel to drain.
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Step 6: Combine mayonnaise, zest and juice in a bowl.
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Step 7: Combine radish, snow pea sprouts in a bowl.
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Step 8: Sprinkle squid with Chilli Salt.
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Step 9: Serve with mayonnaise mixture, radish salad and lemon wedges.
We hope you enjoy this recipe!
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