chilli + salt squid
Vegetable oil, for deep frying
2 clean squid tubes, 4 if small, sliced into rounds
1 eggwhite, lightly whisked
1 cup potato starch
1-2 large red chillies, finely sliced
2 spring onions, finely sliced
1 clove garlic, finely chopped
Sea salt + cracked black pepper
Lemon wedges and mayonnaise, to serve
Heat oil in a large, deep frying pan to 180°C.
Working in batches, dip squid into eggwhite then into potato starch. Dust off any excess starch.
Fry squid in small batches for 3 minutes or until batter is slightly golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining squid.
Heat 1 tsp oil in a small frying pan over high heat. Add chilli, spring onion and garlic, and cook for 1-2 minutes until softened and slightly golden. Remove from heat.
Place cooked squid in a large bowl. Add chilli mixture, salt and pepper and toss to combine. Serve immediately with lemon and mayonnaise.