When I go to a restaurant that has Salt and Pepper Squid on the menu, I’ll be eating Salt and Pepper Squid. I’ll also have my usually fussy about seafood wife reaching across the table stealing bits off my plate. The odd thing is I’ve never cooked it myself. I can’t imagine it’s very hard to do. Having spotted some fresh Squid in our supermarket today, I thought it was about time I had a go at this delicious dish myself. I found this recipe http://thekitchenalchemist.co.uk/chinese/2012/11/11/crispy-salt-and-szechuan-pepper-squid.html and it looks simple, and delicious, suits me to a tee. It has some Szechuan pepper which I wanted in my version because I like the flavour, and apparently it has some special characteristics as explained in this article about the difference between Szechuan Pepper and a Vibrator http://www.independent.co.uk/news/science/whats-the-difference-between-a-szechuan-pepper-and-a-vibrator-8809364.html Interesting…
I’ll serve this with some homemade oven wedges, and a simple salad.
Salt and Pepper Squid
Ingredients Serves 2
- 500 grams of Cleaned Squid
- 6 heaped tablespoons corn flour
- 1/2 teaspoon black peppercorns
- 1/2 tsp Szechuan peppercorns
- 1 tsp five spice powder
2.5 teaspoons sea salt
- (If you like it hot) 1/2 teaspoon dried chillies
- Some finely cut spring onion, coriander and some finely diced red pepper for garnish
- 1/2 a lime
- Groundnut oil or vegetable oil for frying
- Cut the Squid into large pieces, around 5-8 cm squares, gently cross hatch the inside part.
- In a pestle and mortar combine the salt and Szechuan pepper and grind into a powder, then add it to a mixing bowl, add in the corn flour, black pepper and the the five spice and mix thoroughly.
- If you’re using a deep fat fryer set the temperature at 170°C. If you’re using a saucepan, bring a couple of inches of the oil to temperature a deep saucepan on a medium-high heat. If you do it like this you also need the temperature at 170°C.
- Place the squid pieces into the corn flour mix until they’re all covered (do this just before you fry them), then turn the saucepan of oil onto a medium heat and carefully lower the squid in. Don’t over crowd the pan or they won’t be crisp – instead, fry them in 2 to 3 batches.
- Fry the squid for 1 minute, making sure they are frying on all sides. Then carefully remove and drain them on kitchen paper.
- Pile onto a plate and dress with the coriander, spring onions, and diced red pepper. Give another scrunch of salt and squeeze of lime, and eat.