Salt and Pepper Squid
Ingredients :
- 85g cornflour
- 85g plain flour
- 2 tsp black pepper
- 2 tbsp ground Szechuan peppercorns
- sunflower or vegetable oil
- 400g squid , cleaned and cut into strips
- sliced spring onion and green chilli
- 1 red chilli, chopped
- half cucumber
- 1 small red onion
- 100ml rice wine vinegar
- 1 tbsp caster sugar
- 2 tsp fish sauce
How to make?
- For the the dipping sauce, mix all the ingredients 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.
source. salt and pepper squid
