My family love the salt and chilli squid you get in chinese restaurants and I looked everywhere for a recipe which I couldn‘t find so decided to make my own. This works really well - you don‘t need any egg to bind the flour before deep frying and it comes out lovely and crisp. The recipe can be adapted to individual taste depending on the amount of salt added - we like it salty and spicy so we add lots but it really is trial and error. It can also make as much or as little as you like.
Heat your deep frying oil.
Thinly slice a clove of garlic, red chilli (with seeds if you like it hot) and some spring onions. The amount is according to taste.
Take a handful of plain flour and add quite a lot of salt (depending how salty you want it - this really is trial and error for each person). Mix thoroughly.
Make sure your squid has been prepared ensuring you‘ve taken out the quill from the inside of the tube and slice into 1/2“ wide strips.
Meanwhile lightly cook your garlic, chilli and spring onions in a tablespoon of oil - preferably groundnut but any oil you have will do. Once softened put aside in your serving dish. Be careful not to overcook your garlic - it will burn easily so make sure it‘s on a low heat.
Toss the squid in the salted flour and immediately put into the deep fat fryer.
Cook for about a minute or so until the squid looks cooked and outside is crispy.
Drain the squid and toss with the chilli, garlic and spring onions already cooked.
Tuck in whilst hot.
Eat as a starter or snack or even with a stir fry. This recipe can easily be used with prawns or practically any other seafood or meat.
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