Squid that is full of a combination of flavours including peppercorns, chinese five spice powder and fresh basil leaves.
4½ Tbsp cornflour
4 Tbsp plain flour
2 Tbsp crushed Szechuan peppercorns
1 Tbsp sea-salt flakes
1 Tbsp Chinese five-spice powder
750g squid, cleaned, legs and wings reserved, cut into rings
Vegetable oil, for deep-frying
3 handfuls fresh basil leaves
2 large red chillies, seeded, thinly sliced diagonally
½ iceberg lettuce, shredded
Lemon wedges, to serve
1 Combine flours, peppercorns, salt and five spice in a large clip-lock bag. Add squid and shake to coat. Remove squid, shaking off excess coating.
2 Pour oil into a large wok to a depth of 6cm. Heat over a high heat until hot. Add basil and chilli, and cook for 30 seconds or until crisp. Remove from wok using a slotted spoon. Drain on paper towel and set aside.
3 Add squid to wok and cook, in batches, for 2 minutes or until light golden. Remove with slotted spoon and drain on paper towel.
4 Arrange lettuce on a large serving platter. Top with squid, then sprinkle over chilli and basil leaves. Serve with lemon wedges on the side.
n Per serve: 1540kJ; protein 33g; total fat 21g (sat. fat 3g); carbs 10g; sodium 1773mg; GI estimate medium (does not include ‘to serve’ item)
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