RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• Cobram Estate EVOO for frying
• 8 medium squid hoods (750gm)
• ½ cup rice flour
• 1 Tbsp sea salt
• 1 Tbsp white pepper
• 2 tsp cracked black pepper
• 1 tsp Cayenne pepper (optional)
• Lime wedges to serve
• 2 egg whites

SWEET CHILLI DIPPER:

• 1/3 cup sweet chilli sauce
• Juice of 1 lime
• 1 cm piece ginger, peeled, finely grated

METHOD:

• Pre-heat oil in a deep-fryer or large heavy based pan to 180C.
• Ensure squid hoods are clean by rinsing under cold water if required. Pat dry with kitchen towel and lay out on a chopping board. Carefully cut the squid hoods in half, lengthways. Lightly score a cross hatch pattern ½ cm apart on each piece and cut each piece into 4.
• Combine the rice flour with the salt, both peppers and Cayenne pepper, if using in a shallow tray. Add the squid pieces and toss to coat.
• In a separate bowl, whisk the egg whites together. Add the squid pieces and coat evenly. Transfer the squid pieces into the flour mix making sure you drain off any excess egg. Toss the squid in the flour so it’s coated.
  Fry squid in batches to avoid overcrowding for 2-3 minutes, until golden brown and crisp. Transfer to paper towel and season with a little salt. Repeat with remaining squid.
• Combine the sweet chilli sauce, half of lime juice and ginger in a small bowl and mix together. Adjust tanginess of the sauce to taste by adding more lime juice if desired.
• Serve hot with a squeeze of fresh lime and sweet chilli lime dipper on the side.

Our friends at Wine Selectors recommend pairing this dish with a Vermentino or Riesling