1. Rinse and dry the squid thoroughly. 2. Slice each squid tube horizontally into 1/2in rings. Set aside. 3. In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour. 4. Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly. 5. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid. 6. Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
