Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed

⏱ 30 mins 🍽 4 serving(s) 🏷 Squid

This recipe features squid coated in a seasoned cornflour mix and deep-fried until crisp. It is accompanied by a vibrant sweet chilli sauce made from caramelised sugar, garlic, ginger, and chillies, and served alongside bok choy sautéed with garlic and oyster sauce. The dish combines contrasting textures and bold flavours for a complete meal.

Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed

Ingredients

  • 400 g squid, cleaned (or baby squid)
  • peanut oil, for deep-frying
  • 1 teaspoon fine sea salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon five-spice powder
  • 5 tablespoons cornflour
  • 60 g caster sugar
  • 3 garlic cloves, peeled
  • 3 cm piece fresh ginger, peeled and roughly chopped
  • 2 -3 long red chilies, deseeded and roughly chopped (according to taste)
  • coriander leaves
  • 1 large lime, juice of
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, peeled and thinly sliced
  • 200 g baby bok choy, washed and large ones halved lengthways
  • 2 tablespoons oyster sauce
  • fresh ground black pepper
  • sesame oil
  • 1 teaspoon chili flakes

Method

  1. Cut the squid into thick rings, or open the tube and lightly score it with a criss-cross pattern.
  2. Dry the squid with kitchen paper and refrigerate. Mix the sea salt, black pepper, five-spice powder and cornflour together in a bowl.
  3. To make the sweet chilli sauce, put the caster sugar into a small, heavy-based pan with 3-4 tablespoons of water.
  4. Stir to dissolve the sugar, then bring it to the boil and let it bubble for 5-8 minutes until it thickens.
  5. Meanwhile, place the garlic cloves, ginger, red chillies, coriander leaves and lime juice into a food processor and blend into a coarse paste.
  6. Once the sugar syrup turns a light golden caramel colour, carefully add the spice paste, standing back as it may splutter.
  7. Stir in the fish sauce and light soy sauce. Bring back to the boil and simmer for 1-2 minutes. Remove from the heat and allow to cool fully before transferring to dipping bowls.
  8. Heat a wok with 5cm of peanut oil until a breadcrumb sizzles vigorously upon contact.
  9. Coat batches of squid in the cornflour mixture, shake off any excess, and fry in the oil until lightly golden and crisp, avoiding overcrowding.
  10. Drain the fried squid on kitchen paper. Repeat with the remaining squid. Keep the cooked squid warm in a low oven while you prepare the bok choy.
  11. Pour the oil from the wok and wipe it carefully with kitchen paper. Return it to the heat and add a drizzle of vegetable oil.
  12. Fry the sliced garlic until its edges turn golden. Add the bok choy stems and stir fry for a minute.
  13. Season with oyster sauce, black pepper, a dash of sesame oil and the chilli flakes. Stir frequently until the leaves wilt, then plate.
  14. Serve the warm crispy squid with the sweet chilli sauce and the sautéed bok choy.

Nutrition (per serving)

Sodium1523300 mg

Recipe details

CategorySquid
Authordicentra