Salt & Pepper Squid
Crispy fried squid coated in a fragrant blend of black pepper and Szechuan peppercorns, served with a tangy Vietnamese-style dipping sauce. A classic crowd-pleasing starter that's quick to make and full of bold flavour.
Ingredients
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Squidβ 400 g 4Β½ pcs
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Corn Flourβ 85 g π§ 146.6 ml π₯ 9.91 tbsp
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Plain Flourβ 85 g π§ 141.7 ml π₯ 9Β½ tbsp
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Sunflower Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Red Onionsβ 150 g π§ 1 pcs
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Caster Sugarβ 12.6 g π§ 14.8 ml π₯ 1 tbsp
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Cucumberβ 300 g 1 pcs
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Rice Vinegarβ 101 g π§ 100 ml π₯ 6ΒΎ tbsp
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Red Chilliβ 45 g πΆοΈ 1 pcs
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Black Pepperβ 4.9 g 4.93 pcs
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Spring Onionsβ 20 g π§ 1β pcs
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Green Chilliβ 15 g πΆοΈ β pcs
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Fish Sauceβ 10.4 g π§ 9.9 ml π₯ 2 tsp
Also in this recipe
- Szechuan Peppercorns 2 tsp
Total nutrition
1458 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the dipping sauce, combine the rice vinegar, caster sugar, fish sauce, sliced red onion, sliced cucumber and chopped red chilli in a small bowl. Stir until the sugar has fully dissolved, then set aside.
- In a large bowl, mix the cornflour (85g) and plain flour (85g) with the black pepper (2 tsp), Szechuan peppercorns (2 tsp) and 2 tsp sea salt until well combined. Line a tray with kitchen paper and keep a little extra salt nearby for finishing.
- Heat sunflower oil to a depth of about 7 cm in a deep fryer, wok or deep pan until it reaches 180Β°C. If you don't have a thermometer, test the oil with a small cube of bread β it should turn golden in about 20 seconds. Toss the squid (400g) thoroughly in the flour and pepper mixture, then fry in batches for around 2 minutes each, or until golden and crisp.
- Lift the squid out with a slotted spoon, drain on the prepared kitchen paper and sprinkle with a little extra sea salt. Serve immediately, scattered with sliced spring onions and sliced green chilli, with the dipping sauce on the side.
Source:
TheMealDB
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