SQUID PEPPER RECIPES

Name: Salt & pepper squid
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4 as a starter or as a main alongside other dishes
Cuisine: British
Ingredients: 85g cornflour; 85g plain flour; 2 tsp black pepper , cracked; 2 tbsp ground Szechuan peppercorns , roughly crushed; sunflower or vegetable oil , for frying; 400g squid , cleaned and cut into strips (see tips, below); finely sliced spring onion and green chilli, to serve; 1 red chilli , finely chopped; half cucumber , finely diced; 1 small red onion , finely chopped; 100ml rice wine vinegar; 1 tbsp caster sugar; 2 tsp fish sauce

SALT & PEPPER SQUID RECIPE | BBC GOOD FOOD

Salt & pepper squid recipe | BBC Good Food image

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

Ingredients

85g cornflour
85g plain flour
2 tsp black pepper , cracked
2 tbsp ground Szechuan peppercorns , roughly crushed
sunflower or vegetable oil , for frying
400g squid , cleaned and cut into strips (see tips, below)
finely sliced spring onion and green chilli, to serve
1 red chilli , finely chopped
half cucumber , finely diced
1 small red onion , finely chopped
100ml rice wine vinegar
1 tbsp caster sugar
2 tsp fish sauce

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

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

Ingredients

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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