Salt and pepper squid
Calamari or squid, raw
800 g, hoods, cleaned
1 individual, (8 leaves) shredded
2 medium, halved lengthways, thinly sliced
1 individual, thinly sliced diagonally
½ cup(s), chopped
1 large, sliced
2 tsp, ground medley, freshly ground (see tip)
Dried chilli flakes
Chinese five spice
1 medium, wedges to serve
- Cut squid hoods in half lengthways from opening to tip. Place flat, inside facing up, and score diagonally. Cut into 4cm pieces. Chill in a large bowl until ready to cook.
- Place lettuce, sprouts, cucumber, shallot, coriander and avocado on a serving platter. Splash (or sprinkle or drizzle) fish sauce over top.
- Remove squid from fridge and pat dry with paper towel. Add ground pepper, salt, chilli and Chinese five spice to bowl. Toss to coat squid with spice mix.
- Heat oil in a wok over high heat. Cook squid in 3 batches, turning occasionally, for 2-3 minutes or until golden. Serve salad and lemon wedges.