450g baby or medium squid
2 tbsps rice flour or corn flour
2 tbsps coarse salt
1 tbsp freshly ground black pepper
2 limes (halved)
Vegetable or sesame oil for frying
Prepare the squid – clean inside out and remove the skin. Slice the squid into rings and pat them dry. Place it on a dish.
Mix salt and pepper with flour and tip it onto the squid and toss well, making sure it is fairly evenly coated.
Heat enough oil in a wok or heavy-based saucepan for deep-frying.
Cook squid in batches until the rings turn crisp and golden. Drain on a kitchen towel.
Serve as a finger food with a lime to squeeze over it and pair with the Survivor Sauvignon Blanc. It can also be served with noodles or rice. Add fresh green herbs as garnish.
Cooking time: 10 min.