Mel's Salt & Pepper Squid

Name: Mel's Salt & Pepper Squid
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2-6 serving(s)
Ingredients: 10 -20 small dried red chilies (optional); 3 tablespoons sea salt; 2 tablespoons black peppercorns; 2 tablespoons szechuan peppercorns; 500 g rice flour (or tempura flour, I used tempura batter instead); 1 kg squid, tubes cut in half so it flat,then into strips. they will curl in the oil; 500 ml peanut oil; 2 tablespoons coriander, chopped (I don't add this); 2 limes (cut in half for squeezing, I don't add this either, but it would be nice!!!!!)

4.50 (3)

⏱ 25 mins 🍽 2-6 serving(s) 🏷 Squid

This popular restaurant-style squid dish is a favourite for its tender texture and aromatic seasoning. A blend of sea salt, black and Szechuan peppercorns is dry-roasted and ground, then mixed with flour to create a coating. The squid is lightly dusted and fried until crisp. It's a quick recipe, ready in about 25 minutes, and serves two to six people as a tasty starter or snack.

Ingredients

10 -20 small dried red chilies (optional)
3 tablespoons sea salt
2 tablespoons black peppercorns
2 tablespoons szechuan peppercorns
500 g rice flour (or tempura flour, I used tempura batter instead)
1 kg squid, tubes cut in half so it flat,then into strips. they will curl in the oil
500 ml peanut oil
2 tablespoons coriander, chopped (I don't add this)
2 limes (cut in half for squeezing, I don't add this either, but it would be nice!!!!!)

Method

Dry roast the salt, both peppercorns and optional chillies in a pan until the salt begins to turn golden and the spices become fragrant.
Transfer the roasted spices to a mortar and pestle and allow them to cool down.
Once cooled, grind the spice mixture finely using the mortar and pestle.
Stir the ground spices through the rice flour or tempura batter flour.
In a wok or saucepan, heat the peanut oil to 180 degrees Celsius, checking with a sugar thermometer.
Prepare the squid by cutting the tubes into thin strips or scoring and cutting into larger pieces.
Lightly coat the squid pieces in the flour mix and fry in small batches to keep the oil hot for a crisp result.
Drain the cooked squid on absorbent paper before transferring to a serving plate.
For serving, sprinkle with chopped coriander, extra salt if desired, and accompany with lime wedges.
This dish pairs wonderfully with an Asian beer.
The squid turns out tender and not overly fishy, making it a great recipe to try.

Nutrition (per serving)

Sodium10686500 mg

Recipe details

CategorySquid

AuthorMel Zlotkowski