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1. Video tutorial: Making mayonnaise
2. Video tutorial: Preparing squid

1. For the chilli salt, toast the sea salt, chilli flakes and peppercorns in a pan for 5 minutes, tossing often. Blend in a small food processor or coffee grinder.
2. For the aïoli, whizz the egg yolks, rice vinegar, sugar and 1 tsp salt in a blender. Slowly drizzle in the grapeseed oil until the mixture thickens and emulsifies.
3. Score the inside of the squid with a sharp knife and cut into bite-sized pieces. Fill a pan a third full with oil and heat. Test the heat by dropping in a small piece of bread - if it sizzlesnd floats to the top, the oil is hot enough. Toss the squid in flour and deep-fry, in batches, for 30 seconds. Drain on kitchen paper and sprinkle over a pinch of the chilli salt.
4. To serve, put some chilli squid in each lettuce leaf and serve with a lime wedge, some aïoli and a slice of ciabatta.

Nutritional calculations based on total amount of aïoli, individual servings will be less

1237 kcalories, protein 29.4g, carbohydrate 25.8g, fat 113.7 g, saturated fat 15.6g, fibre 1.3g, salt 5.85 g

http://www.bbcgoodfood.com/recipes/6538/

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Ingredients

• 600g squid , cleaned
• flour for dusting
• olive oil for deep frying
• 8 leaves baby cos lettuce
• 4 limes , cut into wedges
• 4 slices ciabatta , toasted

CHILLI SALT

• 1 tbsp sea salt
• 1 tbsp chilli flakes
• 1 tbsp Sichuan peppercorns

AÏOLI

• 2 egg yolks
• 3 tbsp rice vinegar
• ½ tbsp sugar
• 400ml grapeseed oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 600g squid , cleaned
• flour for dusting
• olive oil for deep frying
• 8 leaves baby cos lettuce
• 4 limes , cut into wedges
• 4 slices ciabatta , toasted

CHILLI SALT

• 1 tbsp sea salt
• 1 tbsp chilli flakes
• 1 tbsp Sichuan peppercorns

AÏOLI

• 2 egg yolks
• 3 tbsp rice vinegar
• ½ tbsp sugar
• 400ml grapeseed oil

Nutritional calculations based on total amount of aïoli, individual servings will be less

1237 kcalories, protein 29.4g, carbohydrate 25.8g, fat 113.7 g, saturated fat 15.6g, fibre 1.3g, salt 5.85 g

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