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RECIPES
SPICY SALT AND PEPPER SQUID
Serves 4-6
INGREDIENTS
15 small dried chillies, coarsely chopped
L cup sea salt
3 tablespoons Sichuaun peppercorns
2 tablespoon white peppercorns
400g rice flour (substitute with plain or
cornflour)
1.5kg medium whole squid, cleaned and peeled
3 egg whites
Finely sliced red chilli, lime wedges and
coriander to serve
METHOD
1. Place chillies, sea salt, Sichuaun and
white peppercorns into a large frying
pan and heat over medium heat for
5 minutes or until spices are fragrant
and crackling. Remove and cool
completely.
2. Grind cooled spices in a spice grinder
or pestle and mortar until finely ground.
Place flour and spices into a large snap
lock bag, mix well and set aside.
3. Clean squid by removing innards and
cutting off legs. Peel off skin and flap
and cut open tube to expose inside flesh.
Wash well and dry with paper towel.
4. Score inside of tube closely in a
criss-cross pattern and cut into strips
or squares.
5. Fill deep fryer with 4 litres of oil. Set
deep fryer to CALAMARI/FRESH
setting
6. Dip a small batch of squid into egg white
and toss through flour mix.
7. Shake off excess flour and place into
base of wire basket. Lower basket and
PRESS start timer.
8. Drain on paper towel and repeat with
remaining squid, eggs and flour.
Serve hot with sliced red chilli, lime wedges
and fresh coriander sprigs.
SESAME PRAWN TOASTS
Makes 24
INGREDIENTS
300g peeled green prawns
1 green onion, sliced
1cm piece ginger, finely grated
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
Pinch white pepper and salt
1 egg white
2 teaspoons corn flour
12 slices white day old bread, crusts removed
½ cup sesame seeds
Hot chilli sauce to serve
METHOD
1. Place prawns, green onion, ginger,
Shaoxing wine, sesame oil, seasonings,
egg and corn flour into the bowl of a
food processor and pulse until it forms a
smooth paste. Set aside.
2. Cut each slice in half into 2 triangles and
spread prawn filling over evenly, making
sure to reach the edges of the bread.
3. Dip each triangle, prawn side down, into
sesame seeds to coat and set aside.
4. Fill deep fryer with 4 litres of oil. Preheat
to 180°C. Line a baking tray with paper
towel.
5. Deep fry 4-6 triangles at a time for
1 minute each side. Drain and repeat
with remaining bread, making sure to
reheat the oil between each batch.
Serve prawn toast with hot chilli sauce.