Prep Time: 10 minutes
Cook Time: 5 minutes
6 tubes of squid
1/3 cup rice flour
30g Zest Pahelo Spice Blend
Lemon juice and olive oil dressing
Cut the squid into thin rings or strips. Mix flour and Zest Pahelo Spice Blend and season squid.
Shallow or deep fry in preheated oil until tender.
Serve on a bed of fresh roquette drizzled with dressing.
Please note the Zest range of spice blends is only available online.
|Byron Bay Chef Collection
Created by : Tom Bower
The Balcony, Byron Bay