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)
Mitch Orr of Sydney restaurant Acme created this delicious Alphabet Duck Soup recipe to celebrate Cloudy Bay ’s Pinot and Duck Trail, which officially launched on July 1.July 2, 2015, 6:02 pm
This Prawn and Burgundy Truffle Pasta, developed in conjunction with Aldi's special buys gourmet kitchen collection, is perfect for keeping you warm on a winter's night!June 26, 2015, 6:28 pm
This Immune Boosting Bone Broth recipe from aboutlife is sure to help fight colds and flu this winter.June 22, 2015, 4:18 pm
This Mi6 Belvedere martini recipe is a winner for World Martini Day with its refreshing, fragrant and zesty elements.June 18, 2015, 3:35 pm
Tangy, peppery, sweet and sour, this My Byrce Belvedere martini recipe tickles every taste bud.June 18, 2015, 2:22 pm