Breville the Smart Fryer Livret D'instructions page 30

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
3 cups rice flour (substitute with plain or
cornflour)
3lbs medium whole squid, cleaned and peeled
3 egg whites
Finely sliced red chilli, lime wedges and cilantro
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 quarts of oil. Set
deep fryer to
CALAMARI/FRESH setting
6. Dip a small batch of squid into egg
whites 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 cilantro sprigs.
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