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Salt and Pepper Squid with a Mango, Green Apple and Rice Noodle Salad

1kg squid capes
2 tbsp lemon juice
2 ½ tsp sea salt
1 ½ tsp black pepper corns – dry roasted
3 tsp Szechuan pepper – dry roasted
1 ½ tsp ground white pepper
75gm plain flour
35gm rice flour
Peanut oil
2 egg whites lightly beaten

Cut open squid hoods and slash with knife in diagonal pattern. Cut into 3cm x 4cm squares. Toss with lemon juice and refrigerate covered for 15mins. Combine sea salt, peppers, pepper corns in mortar and grind until fine. Add to flours and combine. Heat oil in deep pan, drain squid then dip in egg whites then pepper mix. Cook in small batches for about 1 min or until lightly golden.

Granny Smith Apple
Vermicelli – rice noodles

Cut the mango in bite size pieces, julienne the granny smith in to medium size pieces and combine with mango. Cook the rice noodles as per packet instructions. Toss the mango and apple though the noodles, place portion on each plate and top with cooked squid.