It sounds pretty gourmet 'Matcha Green Tea Salt and Pepper Squid', doesn't it? But don't tell your guest how EASY PEASEY this dish really is. All you need is our stunning Matcha Green Tea Salt and some squid and you are pretty much good to go. Michelin Star food in your kitchen ...
1kg squid including tentacles
10-20 dried chillies
2 tablespoons of black peppercorns
2 tablespoons of Sichuan peppercorns
500g rice flour
500ml peanut oil
3 egg whites
Dry roast the chillies, Matcha Green Tea Salt and peppercorns in a heavy frying pan over a medium heat until they become fragrant and the salt takes on a light golden colour. Place in a motar and leave it to cool, then grind to a fine consistency. Remove to a bowl and mix in the rice flour.
Heat the oil in a wok until it reaches 180C. Cut the squid into strips, keeping the tentacles whole. Beat the egg whites until they are foamy. Dip the squid pieces briefly into the egg white, shake off any excess, then dust lightly with the seasoned flour. Fry for 3-4 minutes, working in small batches so that the oil remains hot. Drain on absorbent paper, then serve with chopped coriander and lime wedges.