Quick Salt & Pepper Squid with Papaya Salad

TO MAKE IT:

SQUID

I Buy Frozen Squid from the Vietnamese supermarket, it's loads cheaper than from the fish man, but either's good! 

I always chop it roughly, but you can do rings or put a knife inside the squid and score just one side...depends how big you like it!

Semi dry the squid

Sprinkle 5 or so tablespoons of cornflour into a bowl, add a load of black pepper and sea salt (Red Chilli /Coriander/Parsley is optional- But chop fine so it sticks)

One piece at a time roll the squid in the cornflower so it's all covered as thick as possibly-For more crunch.

Test the Sunflower Oil is hot enough- Squid should fizzle and float to top of oil

Then a few pieces at a time add the squid

-MAKE SURE OIL IS HOT ENOUGH FOR EACH BATCH OTHERWISE IT WONT GO CRISPY!!! 

GREEN PAPAYA SALAD..ish

Green Papaya Can be bought fresh or shredded and frozen...either works for this as all the flavour is in the sauce.

Papaya Fresh/Or Frozen (defrost in tepid water)

White cabbage/ chinese Cabbage- to bulk out the salad 

Cucumber

Sauce-

3 Garlic Cloves

Pinch of Salt

1 lime

Cherry Tomatoes quartered x 6

1 Red Chilli (Or to Taste)

3/4 Tablespoons of shaved palm sugar (Normal sugar can work if desperate)

3 Tablespoons of fish sauce (to taste)

Muddle all of the above and double quantities if make larger portions or if you like extra sauce

Mix with veg....

Garnish with coriander