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Salt and Pepper Squid

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Ingredients

½ A bunch of fresh mint
4 Spring onions, sliced
8 Squid tubes
White pepper, ground
50g Rice flour
50g Corn flour
1 Small chilli, sliced
4 Cloves of garlic
1 tsp Red wine vinegar
1-2L Oil for deep frying
Soy chilli caramel
100g Brown sugar
60ml White wine vinegar
1 Fresh chili, finely chopped
2 Garlic cloves, finely chopped
2 tsp Fish sauce
25ml Lime Juice
Soy sauce

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Salt and Pepper Squid

  • Medium

Ingredients

  • Soy chilli caramel

Directions

Steps

1
Done

Pat the squid dry with kitchen paper, then use a regular eating knife to lightly score the inside of the squid at ½cm intervals at an angle. Turn the squid through 90° and do the same again to create a criss-cross pattern.

2
Done

When you’re ready to cook, just under half fill a large sturdy pan with oil and place on a medium-high heat.

3
Done

While it heats, tip 1 heaped Tsp of white pepper and the flours into a large bowl with a pinch of sea salt. Add the squid, toss and mix together to coat, then leave in the flour for a few minutes while you prick the chillies – if some are bigger, halve and deseed them first – then peel and finely slice the garlic 1mm thick

4
Done

When you’re ready to fry, add half the squid and chillies – it’s important to cook in two batches so you don’t overcrowd the pan. When it’s all looking golden and lovely add half the garlic for a final minute.

5
Done

Use a slotted spoon to scoop everything into a bowl or pan lined with kitchen paper to drain while you cook the second batch.

Whip out the paper, then cut the squid into bite-sized pieces and return to the bowl. Drizzle with the vinegar, add a good pinch of seasoning, the drained mint leaves and spring onion , toss it all together and serve with soy chilli caramel.

6
Done

Mix everything together and reduce, add soy sauce at the end to taste

The Cafe

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Lamb Cutlets with Onion Jam and Curried Cauliflower
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Pork Shoulder Ragu
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Lamb Cutlets with Onion Jam and Curried Cauliflower
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Pork Shoulder Ragu