Salt & pepper squid

Category : Seafood

Tags : -

Salt & pepper squid

Recipes :

85g Corn Flour

85g Plain Flour

2 tsp Black Pepper

2 tsp Szechuan Peppercorns

For frying Sunflower Oil

400g Squid

400g Spring Onions

Sliced Spring Onions

Sliced Red Chilli

1/2 Cucumber

1 chopped Red Onions

100 ml Rice Vinegar

1 tablespoon Caster Sugar

2 tsp Fish Sauce

Instructions :

  • step 1
  • To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
  • step 2
  • Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

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