Spicy Cuisine Recipes

Serves 6

• 4 large squid hoods, cleaned and cut lengthwise into 1cm strips
• 200g rice flour
• 2 tsp ground chilli flakes
• 2 small red chillies, finely chopped
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• Vegetable oil, for deep-frying
• Chopped coriander and lime wedges

• Preheat a deep-fat fryer to 190ºC or fill a large saucepan one third with vegetable oil and heat. (To check if the oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden the oil is ready to use.)
• Toss squid in combined rice flour, chilli flakes, red chilli, salt and pepper. Shake off excess flour mixture and deep-fry the squid in batches until crisp and golden.
• Drain on kitchen paper and serve immediately with coriander and lime wedges.