Salt and Pepper Squid

Salt and Pepper Squid

 

Salt and Pepper Squid
Salt and Pepper Squid

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
Salt and Pepper Squid

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
Squid
Squid
Method
  1. Cut the Squid into large pieces, around 5-8 cm squares, gently cross hatch the inside part.
  2. 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.
  3. 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.
  4. 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.
  5. Fry the squid for 1 minute, making sure they are frying on all sides. Then carefully remove and drain them on kitchen paper.
  6. 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.
Salt and Pepper Squid
Salt and Pepper Squid

 

Salt and Pepper Squid
Serves 2
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246 calories
27 g
0 g
15 g
3 g
1 g
174 g
2959 g
4 g
0 g
13 g
Nutrition Facts
Serving Size
174g
Servings
2
Amount Per Serving
Calories 246
Calories from Fat 134
% Daily Value *
Total Fat 15g
23%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 2959mg
123%
Total Carbohydrates 27g
9%
Dietary Fiber 5g
20%
Sugars 4g
Protein 3g
Vitamin A
49%
Vitamin C
151%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500 grams of Cleaned Squid
  2. 6 heaped tablespoons corn flour
  3. 1/2 teaspoon black peppercorns
  4. 1/2 tsp Szechuan peppercorns
  5. 1 tsp five spice powder
  6. 2.5 teaspoons sea salt
  7. (If you like it hot) 1/2 teaspoon dried chillies
  8. Some finely cut spring onion, coriander and some finely diced red pepper for garnish
  9. 1/2 a lime
  10. 2 tablespoons Groundnut oil or vegetable oil for frying
Instructions
  1. Cut the Squid into large pieces, around 5-8 cm squares, gently cross hatch the inside part.
  2. 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.
  3. 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.
  4. 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.
  5. Fry the squid for 1 minute, making sure they are frying on all sides. Then carefully remove and drain them on kitchen paper.
  6. 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.
beta
calories
246
fat
15g
protein
3g
carbs
27g
more
45degrees.co.nz http://www.45degrees.co.nz/

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