Ingredients
½ cup rice flour
1 tbsp cracked coloured peppercorns
1 tsp SIDS SALT & PEPPER
1 egg white
400 g squid rings
rice bran oil to deep fry
Directions
Combine flour, peppercorns and SIDS SALT & PEPPER in a bowl. Lightly whisk egg in another bowl.
Put oil into a wok or large frypan 2 cm deep and heat until 190°C or a cube of bread turns golden in 10 seconds.
Dip half of the squid into the egg white then toss gently in the flour. Shake off excess and fry for 1-2 minutes until squid is light golden. Remove with a slotted spoon and put on a plate lied with paper towels. Repeat with the remainder.
Serve with crusty bread or a ramekin of SIDS TAMARILLO SAUCE.
