SALT AND PEPPER SQUID RECIPE | ALLRECIPES
This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad.
Provided by User
Categories World Cuisine Asian
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.
- Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.
- Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.
- Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.
Nutrition Facts : Calories 1293.6 calories, CarbohydrateContent 110.1 g, CholesterolContent 261 mg, FatContent 83.3 g, FiberContent 2.5 g, ProteinContent 24.2 g, SaturatedFatContent 14.2 g, SodiumContent 5403.1 mg, SugarContent 0.2 g
SALT & PEPPER SQUID RECIPE | BBC GOOD FOOD
Crisp, spicy coating and hot, tender squid make an irresistible combination
Provided by Barney Desmazery
Categories Starter
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield Serves 4 as a starter or as a main alongside other dishes
Number Of Ingredients 13
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.
Nutrition Facts : Calories 380 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 20 grams protein, SodiumContent 3.29 milligram of sodium
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NEIL PERRY'S SALT AND PEPPER SQUID RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Main-course
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.
SALT & PEPPER SQUID RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine asian
Calories 343 calories per serving
- Pick the mint leaves into a small bowl of cold water to ensure they stay super-fresh.
- Trim the spring onions and halve across the middle, then finely slice lengthways and add to the water bowl.
- 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.
- When you’re ready to cook, just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
- While it heats, tip 1 heaped tablespoon of white pepper and the flour 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, ideally on a mandolin (use the guard!).
- 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 (after about 1½ minutes), add half the garlic for a final minute.
- 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 curls, toss it all together and serve right away.
SALT AND PEPPER SQUID | CHINA SICHUAN FOOD
From chinasichuanfood.com
Reviews 5
Total Time 35 minutes
Category Snack
Cuisine Chinese
Calories 401 kcal per serving
- Place 1 tablespoon of cooking oil again and then fry garlic, fresh pepper and green onion until aroma. Then return squid and sprinkle salt and pepper. Turn off the fire and mix everything well.
QUICK SALT & PEPPER SQUID RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 17 minutes
Category Dinner, Lunch, Main course
Cuisine Chinese
Calories 109 calories per serving
- Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.
SALT-AND-PEPPER SQUID WITH CHINESE FIVE-SPICE POWDER RECIPE
From foodandwine.com
Reviews 5
Total Time 35 minutes
- In a large skillet, heat the olive oil. Add the scallions, garlic, onion and jalapeño and stir-fry over high heat until fragrant, 2 minutes. Add the squid and stir-fry until just heated through. Sprinkle with the five-spice mixture. Transfer to a platter or shallow bowl and serve right away with lime wedges.
SALT AND PEPPER CALAMARI RECIPE | ALLRECIPES
From allrecipes.com
Reviews 5
Total Time 40 minutes
Category Appetizers and Snacks, Seafood
Calories 451.2 calories per serving
- Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.
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