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Salt and Pepper Squid
Salt and Pepper Squid
Recreate this Chinatown classic at home. This foolproof recipe gives you a crispy coating, which is irresistible combined with the tender, juicy squid.
Ingredients
- 700 g cleaned squid tubes cut into rings
- 100 g cornflour
- 100 g plain flour
- 2 tsp cracked black pepper
- 2 tbsp ground szechaun peppercorns crushed
- vegetable oil for deep frying
- 1 whole small onion sliced
- 1 whole red pepper sliced
- 2 whole spring onions finely sliced
- 2 garlic cloves sliced
- ½ tsp chilli flakes
- 1 pinch salt
Instructions
- Mix the cornflour and plain flour with the salt, cracked black pepper and Szechuan peppercorns and set aside. Pat the squid with kitchen roll to remove any surface moisture. This surprisingly helps the squid keep it’s succulence.
- Half-fill a wok or large saucepan with vegetable oil and heat to 180°c. Toss the squid in the flour mixture and fry in batches for 2-3 minutes, or until crisp. Use a slotted spoon to lift out the squid, and drain on kitchen roll
- In a separate wok, fry off the garlic and chilli in a little vegetable oil. Add in the onion, red pepper and spring onion and quickly stir fry until softened slightly. Add the squid to the wok and stir fry quickly until it is thoroughly coated. Plate and serve immediately with boiled white rice.
Notes
This soothing and familiar aromatic dish is much better homemade than ordering in as a takeaway. Taking less than 30 minutes to prepare and cook means it’s quicker than waiting for a delivery too, perfect for the days when you want something quick and comforting.
Tried this recipe?Let us know how it was!
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