Squids are very easy to cook. There are many ways of cooking squids and I love my squids fried with flour. But I can't have them fried all the time, can I? Since squid are generally tasteless, it is good to use chillies, just to spice it up a little bit. One thing I need to point out to you is that, squids tend to soak up the oil and when it does that, believe me, you don't want to eat it. I've had a very bad encounter with squid soaking up margerine when I had a barbecue + steamboat when I was in college. It was really awful. So, do make sure that you do not use too much oil when you cook squids.
- 1 lb squid, cleaned
- 2 tablespoons cornstarch
- 2 tablespoons plain flour
- 2 teaspoons hot chili powder
- 2 tablespoons sea salt
- 1 tablespoon szechuan peppercorns, dry-roasted and crushed
- 2 cups vegetable oil
- 4 leaves iceberg lettuce, chilled
- 2 lemons, cut into wedges
- Clean and dry the squid thoroughly.
- Slice each squid tube horizontally and set aside.
- Combine both types of flour with the chili powder, sea salt and Szechuan pepper. Then add the squid. Toss it to coat them and thereafter, shake off any excess flour.
- Add oil and heat up the wok and fry the squid. Remove the squid and place them on a kitchen towel.
- Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.