500g sliced squid
200g potato starch
1 tbs Tasmanian mountain pepper, coarsely ground
1 tbs sea salt
juice of 1 lime
2 kaffir lime or lemon myrtle leaves, very finely shredded
2 tbs macadamia oil
1 tbs Worcestershire sauce
Dust squid with potato starch.
Heat a dry wok. Add salt and pepper. Cook until it starts to smoke. Add oil. Add squid immediately.
Stir briskly over maximum heat until squid has seared. Add sliced leaves, lime juice, Worcestershire sauce. Cook for 30 seconds.