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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant. | 2. Place into a mortar and pestle and cool. | 3. Once cool, grind with the mortar and pestle to a fine consistency. | 4. Mix through the rice flour (tempura batter/ flour). | 5. Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature). | 6. Cut squid into thin strips (or score lightly with knife and cut into larger pieces). | 7. Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch. | 8. Drain on absorbent paper and place onto your plate. | 9. To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges. | 10. Great with an Asian beer! | 11. I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chilies	10 -20			-	-	-	-
sea salt	3	tablespoons		-	-	-	-
black peppercorn	2	tablespoons		-	-	-	-
szechuan peppercorn	2	tablespoons		-	-	-	-
rice flour	500	g	used	1830.0	400.65	29.75	7.1
squid	1		cut	417.3129	13.9709	70.671	6.2597
peanut oil	500	ml		4035.3695	0.0	0.0	456.4898
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
lime	2		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.