Chilli-Salt Squid

This dish is easy to prepare and cook, and is a perfect appetizer for seafood lovers.

The combination of chili and salt gives it a unique and flavorful taste.

Deep frying the squid makes it high in calories and fat, so it should be consumed in moderation.

Some people may find the texture of squid unpleasant.

Squid is a great source of protein, minerals and omega 3 fatty acids.
The chili in this dish may help to boost metabolism and reduce inflammation.

	600 g small whole squid
	1/3 cup plain all-purpose flour
	1 tablespoon chili powder
	1 tablespoon sea salt
	vegetable oil ( for deep frying )
	2 large red chilies , cut in half lengthways and seeds removed
	2 tablespoons spring onions , julienne ( scallion )
	1/4 cup coriander sprig
	2 lemons , halved

1.	Rinse the squid under cold water, and then dry thoroughly with kitchen paper.
2.	In a mixing bowl, combine the flour, chili powder and sea salt.
3.	Coat the squid evenly with the flour mixture.
4.	Heat enough vegetable oil in a large wok or saucepan until 180°C/350°F.
5.	Add the squid to the hot oil and cook for 2 minutes or until golden brown and crispy.
6.	Remove the squid from the oil and drain on kitchen paper.
7.	In a mixing bowl, toss the cooked squid with the red chilies, spring onions and coriander.
8.	Serve with the lemon halves.
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