| pure greed | ::salt pepper squid::

salt and pepper squid                                                                  



500g squid tubes

Clean and open the calamari tubes and scrape out any remaining innards. Cut through the squid tubes on one side, and open out flat. Using a sharp knife, score the squid by cutting shallow diagonal slashes in a crisscross diamond pattern on the  inside surface of the squid. This will help to absorb the salt and pepper blend and assist with presentation.  Then cut into 3 x 4cm pieces. If preparing fresh squid, cut the tentacles into sets of two. Toss squid with lemon juice, cover and refrigerate for 15 minutes. Drain squid and pat dry with absorbent paper. Fill a deep-fryer one-third full with peanut oil and heat to 180C. Coat squid pieces first in egg white, then in salt and pepper blend and deep fry in batches for 1 minute or until light golden and cooked through, then drain on absorbent paper. Serve hot with fresh lime wedges. Fill your glasses with cold beer...and discover how good life can be!       serves 6

2 tbsp lemon juice

2 egg whites, lightly beaten

120g pure greed salt pepper blend

8 fresh lime wedges