Salt and pepper squid

300g whole squid, cleaned

Chilli salt
2 tablespoons onion powder
2 tablespoons garlic powder
3 teaspoons chilli powder
180g tempura flour
5 teaspoons fine salt
4 teaspoons freshly ground black pepper

To make chilli-salt, simply mix all the ingredients together in a medium sized bowl. Prepare the squid by removing the tentacles and cutting them in half crossways. Cut open the squid tubes, score the insides in a cross-hatch pattern, then cut into diamond-shaped pieces. 

Toss the squid through the chilli-salt, then deep-fry in peanut oil heated to 200 degrees C in a deep-fryer or heavy based saucepan for 2 minutes, or until crisp and golden.

To make it really crispy toss them in a dry wok (no oil) with some fried onions, spring onions and fresh chopped chilli.

Remove and drain on kitchen paper.

Notes from Matt Moran:
Tempura flour is readily available from Asian supermarkets. If you have any chilli salt left over, simple store in an airtight container, ready for your next batch of chilli-salt squid.

Recipe from Matt Morans but the measurement are changed

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