Chilli salt squid

Method

1. To make the dressing, cut the chillis in half lengthways and place in a saucepan with the vinegar and sugar. Place the pan over a medium heat and stir until the sugar has dissolved. Simmer for 20 minutes, until the liquid reduces to a thin syrup.

2. Strain the liquid, stir in the lime juice and set aside to cool.

3. Score the flesh of the squid lightly with a sharp knife.

4. Slice the peppers and chilli into julienne strips and place in a mixing bowl. Finely chop the onion, add to the bowl and mix. Set aside.

5. To make the seasoned flour, place all of the ingredients in a bowl and mix together.

6. Dip the squid in the seasoned flour mix.

7. Place the vegetable oil in a frying pan over a medium-high heat. When the oil is hot, add the squid and cook for 1 minute.

8. Cut the fried squid into rings, then toss together with the julienne vegetables and chilli dressing. Garnish with fresh coriander and serve.

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Ingredients

500g Squid, cleaned
1 green pepper
1 red pepper
1 yellow pepper
1 large fresh red chilli
2 tbsp vegetable oil
1 small red onion
fresh coriander sprigs, to garnish

For the seasoned flour:

5 tbsp plain flour
1 tbsp Chilli powder
1 tbsp onion powder
1 tbsp, garlic powder
1½ tsp freshly ground black pepper
1½ tsp fine salt

For the dressing:

2 fresh red chillies
750ml rice wine vinegar
200g white granulated sugar
2 tbsp fresh lime juice

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