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Salt and pepper squid

Many people claim this as their favourite Asian classic. They also assume it’s something that can be made only by professional chefs in a restaurant. In fact, this is one of the easiest basic recipes you can make. The trick is a light batter and keeping the squid tender by cooking it quickly at a very high temperature. Fish and prawns can also be cooked by the same method.

Salt and pepper squid

to serve


Recipe taken from Bill Granger's book Bill's Basics

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Salt and pepper squid.


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Posted by Ric6Report
This has to be up there with the best I have tasted, too often restaurants smother the squid in salt and it takes away the pleasure.