Salt and Pepper-Fried Squid with Spicy Lemongrass Dipping Sauce

• 1 pound baby or medium squid (tentacles optional), skinned and cleaned
• Vegetable oil, for deep-frying
• 2 tablespoons coarse sea salt
• 1 tablespoon freshly ground black pepper
• 1/2 cup cornstarch
• 1 or 2 limes, cut crosswise into 8 wedges

1. Slice clean, dry squid into 1/8-inch rings.
2. If using medium-size squid, cut open squid and make a light crisscross pattern on the outside with a paring knife, then cut into approximately 1-inch pieces.
3. Heat oil in wok over medium heat to about 375 degrees.
4. Mix salt, pepper, and cornstarch in a plastic bag.
5. Add the squid, seal the bag, and shake it to coat each piece evenly.
6. Put a few squid pieces at a time the palm of your hand and shake off the excess cornstarch mix.
7. Working in batches, deep-fry the squid until the rings turn golden and crisp, about 1 minute, or if using 1-inch square pieces, until they curl up and crisp, about 1 minute.
8. Drain on paper towels and serve with lime wedges on the side.

baby, vegetable oil, salt, freshly ground black pepper, cornstarch

Taken from www.foodnetwork.com/recipes/salt-and-pepper-fried-squid-with-spicy-lemongrass-dipping-sauce-recipe.html (may not work)