This dish was inspired by Warren's recent trip to the Wairarapa. To read about his foodie journey through the region, click here. Use calamari tubes scored and cut into strips, or cleaned baby octopus, or both. To learn how to prepare the fresh squid, watch this video.
|1 Tbsp||Black peppercorns|
|1 tsp||Szechuan peppercorn|
|1 tsp||Rock salt|
|⅓ cup||Potato starch, or use cornflour|
|¼ cup||Self raising flour|
|2||Eggs, whisked together for egg wash|
|3||Squid tubes, scored and cut into strips (Main)|
|1 bottle||Vegetable oil, for deep frying|
|1||Lemon, cut into wedges for serving|
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- In a dry frying pan, heat peppercorns and rock salt until fragrant. Cool and grind to a fine powder. Mix together with potato starch and self-raising flour.
- Dip squid into egg wash, coat in the seasoned flour mix, then deep fry in hot cooking oil until golden and crunchy. Drain and serve with lemon wedges.