Salt & pepper squid
Ingredients
Corn Flour85g
Plain Flour85g
Black Pepper2 tsp
Szechuan Peppercorns2 tsp
Sunflower OilFor frying
Squid400g
Spring OnionsSliced
Green ChilliSliced
Red Chilli1 chopped
Cucumber1/2
Red Onions1 chopped
Rice Vinegar100 ml
Caster Sugar1 tablespoon
Fish Sauce2 tsp
Instructions
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.
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.
Love This Recipe?
Save it to your favorites and never lose it!
