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Annabel Karmel
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Salt & Pepper Squid

Add paprika to your coating to give this tender squid a kick. Serve with a dip of sour cream & sweet chilli sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 2-3 portions
Great for:  Grown Up Entertaining
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For the Squid:

500 g cleaned squid, sliced into 1 cm rings
75 g cornflour
2 tsp peppercorns, crushed finely
2 tsp salt
500 ml sunflower oil

For the Sauce:

6 tbsp mayonnaise
1 small garlic clove, crushed
squeeze of lemon juice
salt & pepper
  1. Put the cornflour, salt and crushed pepper into a jug.
  2. Add the squid rings and shake to make a thin coating over the squid.
  3. Heat the oil I a deep saucepan.
  4. When very hot, add the squid , frying I small batches for about 2 to 3 minutes . They should be slightly golden in colour.
  5. Drain on kitchen paper, then squeeze with lemon.
  6. To make the sauce. Mix the mayonnaise, garlic, lemon juice and salt and pepper together in a bowl.
  7. Serve with the squid.

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