JASON PEPPER RECIPES

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NEIL PERRY'S SALT AND PEPPER SQUID RECIPE RECIPE | GOOD FOOD



Neil Perry's salt and pepper squid recipe Recipe | Good Food image

Neil Perry shares his fried squid with spiced salt recipe from Sydney's soon-to-open Jade Temple restaurant.

Provided by Neil Perry

Categories     Main-course

Total Time 30 minutes

Yield SERVES 2-3

Number Of Ingredients 17

450g squid, peeled, cut down the centre and cut into 1cm strips
2 tbsp cornflour
4 cups vegetable oil
2 tbsp vegetable oil
1 garlic clove, minced
1 small knob ginger, peeled and minced
2 spring onions, sliced into rounds
coriander to garnish
For the batter
6 tbsp plain flour
2 tbsp cornflour
½ an egg
2 tbsp baking powder
sea salt
For the spiced salt
1 tsp sea salt, ground
½ tsp white pepper powder

Steps:

  • 1. To make the spiced salt, heat a small frying pan over medium-high heat and add the salt. Stir for 30 seconds, just to warm, and remove from the heat. Transfer to a small mortar and pestle, and add the pepper to crush, mixing well.

    2. Combine all the batter ingredients and half a cup of cold water in a large bowl. Dip the squid pieces in the cornflour and sprinkle with half the spiced salt,  then add squid to the batter.

    3. In a wok with a thermometer on the side, heat the oil to 180 degrees. Gently place the squid in the hot oil and move around with chopsticks to stop the pieces from sticking together. Fry for a couple of minutes until golden brown, remove from the oil and place on a plate with kitchen paper to drain.

    4. Quickly but carefully pour the oil off into a stainless-steel container, place wok back on the heat and add two tablespoons of oil, add the garlic, ginger and spring onion and fry for a moment then add the drained squid and toss around with remaining salt. Remove from the wok to a plate and garnish with sprigs of coriander.

    For another Jade Temple recipe, check out Neil Perry's braised duck leg with chestnuts.

NEIL PERRY'S SALT AND PEPPER SQUID RECIPE RECIPE | GOOD FOOD



Neil Perry's salt and pepper squid recipe Recipe | Good Food image

Neil Perry shares his fried squid with spiced salt recipe from Sydney's soon-to-open Jade Temple restaurant.

Provided by Neil Perry

Categories     Main-course

Total Time 30 minutes

Yield SERVES 2-3

Number Of Ingredients 17

450g squid, peeled, cut down the centre and cut into 1cm strips
2 tbsp cornflour
4 cups vegetable oil
2 tbsp vegetable oil
1 garlic clove, minced
1 small knob ginger, peeled and minced
2 spring onions, sliced into rounds
coriander to garnish
For the batter
6 tbsp plain flour
2 tbsp cornflour
½ an egg
2 tbsp baking powder
sea salt
For the spiced salt
1 tsp sea salt, ground
½ tsp white pepper powder

Steps:

  • 1. To make the spiced salt, heat a small frying pan over medium-high heat and add the salt. Stir for 30 seconds, just to warm, and remove from the heat. Transfer to a small mortar and pestle, and add the pepper to crush, mixing well.

    2. Combine all the batter ingredients and half a cup of cold water in a large bowl. Dip the squid pieces in the cornflour and sprinkle with half the spiced salt,  then add squid to the batter.

    3. In a wok with a thermometer on the side, heat the oil to 180 degrees. Gently place the squid in the hot oil and move around with chopsticks to stop the pieces from sticking together. Fry for a couple of minutes until golden brown, remove from the oil and place on a plate with kitchen paper to drain.

    4. Quickly but carefully pour the oil off into a stainless-steel container, place wok back on the heat and add two tablespoons of oil, add the garlic, ginger and spring onion and fry for a moment then add the drained squid and toss around with remaining salt. Remove from the wok to a plate and garnish with sprigs of coriander.

    For another Jade Temple recipe, check out Neil Perry's braised duck leg with chestnuts.

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