Chilli ( Chili) Salt Squid - cooking recipe

Ingredients

2 whole squid, heads and insides removed
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons red chili powder (NOT Mexican chili powder)
180 g tempura flour
3 teaspoons fine salt
2 teaspoons fresh ground black pepper
oil, for deep-frying
finely sliced chili (to garnish)
fresh coriander leaves (to garnish)
lemon wedge

Preparation

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, halve lengthways, then cut into triangular pieces.
Chilli salt:
Mix all the ingredients together in a mediumsized bowl.
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.
Remove and drain on kitchen paper.
Transfer to a serving platter, scatter the sliced chillies and coriander leaves over and serve with lemon wedges.