Great recipe Mel! I've been looking for the right combination of peppers and salt for a while. I did find it needed a little more salt, but you can always taste the first batch and add more if required. I served this as an entree on Christmas Day on top of a salad of rocket, avocado and cucumber with a sweet tamari dressing. My coeliac BIL was happy. To make the squid softer, I soaked for 5 hours or so in milk.
Excellent recipe, used tempura batter, used coriander to make it look nice and the lime really sets it off. I more than halved this recipe and it still made plenty for two people (we also had kung po chicken and egg fried rice). Thanks Mel!
This is pretty easy to make and very yummy. Make lots more than you think you can eat ;-) I found it was more tender with squid than with the prepared tubes but either is OK.