SALT AND PEPPER SQUID

Hooray, it is open! The local farm market it is called “ERIE COUNTY FARM” is finally open after it has been closed for one week. This store at least closes for one week every month for re-stocking. What is so special about this market? Here, we can find things which are cheaper compare to other store.

Squid wasn’t on my grocery list but my eyes caught on it while passing the seafood isle. And as many women know that we like to break the rule by buying something else other then what is on the lists.

Salt and pepper squid is my best pick recipe where I get it from WAITROSE. I ate this at the restaurant in Cleveland, Ohio couples months ago. Oh may the taste was so wonderful!

Ingredient:
500g Squid, cleaned
2 tbsp Corn flour
2 tbsp Plain flour
2 tsp Hot chilly powder
2 tbsp Sea salt
1 tbsp Szechuan peppercorns, dry-roasted and crushed
500ml Vegetable oil
4 Small iceberg lettuce leaves, chilled
2 Lemons, cut into wedges

Rinse and dry the squid thoroughly. Slice each squid tube horizontally into 1cm rings. Set aside. In a large bowl, combine both types of flour with the chilly powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.

Fill a wok with oil to about a third full (about 500ml) and heat until the surface seems to shimmer slightly. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to color. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.

Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.