Salt and pepper squid is probably the newest addition to the world of Aussie pub staples, now found next to schnitzels, pies and steaks all over the country.
- 500 g squid tubes, cleaned
- 2 tbsp self-raising flour
- 45 g (¼ cup) rice flour, potato starch or cornstarch
- 2 litres vegetable oil, for deep-frying, plus 1 tbsp extra for stir-frying
- 4 garlic cloves, peeled and roughly chopped
- 1 large red chilli, sliced
- 2 spring onions, sliced
- ½ tsp salt
- ground black pepper
- 2 cups rocket
- extra-virgin olive oil, for drizzling
- Japanese mayonnaise and lemon wedges, to serve
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Score the squid in a cross-hatch pattern, taking care not to cut all the way through, then into bite-sized pieces.
- Place the flours in a large bowl and stir to combine. Add the squid and toss to coat well.
- Heat the oil for deep–frying in a large wok or saucepan to 180ºC. Shake off any excess flour and deep fry the squid in batches for about 3 minutes or until golden brown. Drain on a wire rack over a tray and remove the oil from the wok.
- Heat the wok over medium heat and the extra tablespoon of oil for stir frying, then add the garlic, chilli and spring onion. Fry for about 1 minute or until fragrant and the garlic is lightly browned. Add the fried squid to the wok, season well with salt and plenty of ground black pepper and toss to combine. Remove from the wok and serve with rocket tossed in a little olive oil, Japanese mayonnaise and lemon wedges.
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Photography by Adam Liaw.