Pink Salt & Pepper Squid



Dipping sauce


  1. Peel kiwifruit and mash. Add milk and pour over squid in a glass bowl. Refrigerate for a few hours or if possible, overnight.
  2. Combine flours, salt, pepper and flavourings. Pour enough peanut oil into a heavy base pan to one-third full. Heat over medium-high heat. Strain squid well and toss in flour mixture. Shake off excess flour.
  3. Cook squid in the hot oil in batches for 2-3 minutes until golden. Drain on paper towel. Combine warm soy, sesame oil and ginger and serve as dipping sauce. Toss mint and chopped chillies through squid, if liked.
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