Salt & Pepper Chilli Squid
This super tasty dish takes no time at all and packs epic flavour into crispy chunks of battered squid. Maximum flavour minimal fuss, what’s not to love.
500g Squid Rings
- Fill a wok, or deep pan, with vegetable oil and set the temperature to around 175c.
- Dip the squid rings in beaten egg then dredge through cornflour.
- Fry the squid in batches for around 2 minutes. Once cooked, transfer to a bowl and season with Angus & Oink Chinese Takeaway Rub.
- Serve immediately.
To make crispy seaweed, simply slice spring greens into thin strips and deep fry until crisp. Remove from oil and season with Chinese Takeaway Seasoning. You’re good to go in a matter of minutes.