1. Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant. 2. Place into a mortar and pestle and cool. 3. Once cool, grind with the mortar and pestle to a fine consistency. 4. Mix through the rice flour (tempura batter/ flour). 5. Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature). 6. Cut squid into thin strips (or score lightly with knife and cut into larger pieces). 7. Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch. 8. Drain on absorbent paper and place onto your plate. 9. To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges. 10. Great with an Asian beer! 11. I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
