Salt and Pepper Squid
Ultra-crispy seasoned squid rings with Szechuan pepper, fresh chillies and a zesty dipping sauce.
Ingredients
400g cleaned squid, cut into rings and scored400g
85g cornflour250g
85g plain flour1kg
2 tsp ground black pepper50g
2 tsp crushed Szechuan peppercorns30g
500ml sunflower oil (for deep-frying)1L
2 spring onions, sliced1 bunch
1 green chilli, sliced1 pack
1 red chilli, finely chopped1 pack
½ cucumber, diced1 cucumber
1 small red onion, finely chopped3 pack
100ml rice vinegar150ml
1 tbsp caster sugar1kg
2 tsp fish sauce125ml
Method
- To make the dipping sauce, mix all the ingredients in a small bowl 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £8.27 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£18.53 est. · serves 4