[RECIPE IN SHOW NOTES] 

A contender for the national dish of Australia is Salt and Pepper Squid. Dearly loved and actually affordable, this is a dish you *can* learn to cook at home.  

Also, if you would like to nominate Yumi and Simon for an OAM for managing to marry the image of squid with the image of Cinderella in this episode, please drop a line to the Governor General.  

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Recipe  

Ingredients  

Dry off your squid tubes really well. 

Season with salt. 

Dredge the pieces in a 1/2 - 1/2 mixture of rice flour and plain flour. Set to one side then make up your salt and pepper mixture: 

1 tbs salt  

2 tbs freshly ground pepper  

1 tsp smashed or ground up fennel seeds 

1 tsp chili powder 

*if there's anything you really love, e.g., Kashmiri chili, Sichuan Pepper, add that too! There's a fair bit of wriggle room for creativity and you should also taste as you go. 

Method 

Deep fry the dredged squid in piping hot oil for about 2.5 mins. Drain well then dust lightly in the S+P mixture. Taste to check and be careful not to over-season. Drain the oil but use a little of what remains to fry up 2 tbs chopped red bullet chilies and 2 tbs fresh chopped garlic (be careful, the chili will release fumes that will make your eyes water). Tumble the fried chili/garlic mixture on top of the calamari, serve immediately with fat wedges of lemon. 

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