Salt & pepper squid

Name: Salt & pepper squid
Prep time: 25 min
Cook time: 32 min
Total time: 57 min
Yield: 6 servings
Ingredients: 85 g Corn Flour; 85 g Plain Flour; 2 tsp Black Pepper; 2 tsp Szechuan Peppercorns; 1 For frying Sunflower Oil; 400 g Squid; 1 Sliced Spring Onions; 1 Sliced Green Chilli; 1 chopped Red Chilli; ½ Cucumber; 1 chopped Red Onions; 100 ml Rice Vinegar; 1 tablespoon Caster Sugar; 2 tsp Fish Sauce

57 min · Serves 6 · By TheMealDB Import

High Protein
Vietnamese
Seafood
Dinner

Vietnamese, Seafood

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

85 gCorn Flour
85 gPlain Flour
2 tspBlack Pepper
2 tspSzechuan Peppercorns
1 For fryingSunflower Oil
400 gSquid
1 SlicedSpring Onions
1 SlicedGreen Chilli
1 choppedRed Chilli
½ Cucumber
1 choppedRed Onions
100 mlRice Vinegar
1 tablespoonCaster Sugar
2 tspFish Sauce

Method

Prep 25 min · Cook 32 min

1To 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.
2Heat 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.