TANG  SICHUAN  SQUID      

Ingredients:

*          4 squid or squid tubes (approx. 500g) cleaned & sliced into ½ cm rings or strips

*          50g rice flour

*          50g arrowroot - or if using cornflour – just a pinch

*          3 ‘decent’ teaspoons Screaming Seeds  ‘Tang  Sichuan’

*          2 cups peanut oil

*          lemon or lime wedges

Method:

Dry squid well on paper towels

Mix rice flour, arrowroot (or cornflour), Tang Sichuan in a bowl

Heat oil in a wok until it’s hot – this happens once a little flour sizzles in the oil

Line a tray with paper towels

Dip each piece of squid into flour mix, swirl around with fingertips to make sure all is coated, shake off excess flour then place squid into the hot oil

Cook for only 1 minute or so but no longer – otherwise it will be tough and rubbery

Remove and drain on paper towels.

Note: Cook the squid in batches and do not over-crowd  the wok.

Serving suggestion:  Serve squid with lime wedges.

Recipe kindly donated by … Gerard McGill ...SpiceMaster  @  Screaming Seeds Spice Co.

Why not try for another freshly made Screaming Seeds spice blend in this recipe …

                   Virgin  Island  Mix                 Kashmiri  Krush
                   Southern  Cajun                     Rainforest  Season
                   Outback  Blend                      Desert  Cajun  Rub
                   Caribbean Chilli                     Marrakesh  Magic
                   Moonlight  Dreaming             Smokey  Tomatina                 
                   Piri  Piri  Blend                       Ras  El  Hanout
                   7  Seas  Spice                         Bengal 5 Spice