SALT AND PEPPER SQUID RECIPE VIETNAMESE RECIPES

Steps:

• To 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.
• Heat 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.

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.