Salt and Pepper Squid

Salt and Pepper Squid

Ingredients
750g (3 large) cleaned squid hoods
vegetable oil, for shallow frying
1/2 cup rice flour
1 1/2 tablespoons freshly cracked pepper
1 tablespoon salt flakes
1 teaspoon chilli flakes
Salad leaves, to serve
Lemon wedges, to serve

Method
Pat squid dry with paper towel. Cut each squid hood in half lengthways. Score the inside of each in a criss-cross pattern, then cut in half lengthways. Cut each strip crossways into 4 pieces. Heat oil in a wok over medium-high heat. Combine flour, pepper, salt and chilli, and lightly toss squid pieces in mixture, shaking off excess. Cook for 2 minutes or until light golden. Serve with salad greens, lemon wedges and an ice cold Yenda Crisp.