SALT & PEPPER SQUID
Crisp, spicy coating and hot, tender squid make an irresistible combination
Provided by Barney Desmazery
Categories Starter
Time 25m
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, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium
CHILLI, SALT AND PEPPER SQUID
This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.
Provided by English_Rose
Categories Lunch/Snacks
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and dry the squid thoroughly.
- Slice each squid tube horizontally into 1/2in rings. Set aside.
- In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
- Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
- Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
- Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.
Nutrition Facts : Calories 1112.8, Fat 111, SaturatedFat 14.6, Cholesterol 264.2, Sodium 3554.1, Carbohydrate 16.7, Fiber 3.2, Sugar 0.2, Protein 18.9
SALT & PEPPER SQUID WITH ROAST CHILLI DRESSING
This sophisticated recipe puts a new spin on party food, great for a family celebration
Provided by John Torode
Categories Starter
Time 25m
Yield Serves 6 with other dishes
Number Of Ingredients 9
Steps:
- Cut the squid into large pieces, then score a criss-cross diamond pattern into the flesh, without cutting all the way through. To make the chilli dressing, pound the roasted dried chilli in a mortar and pestle (or food processor), then add the palm sugar. Pound again, adding the lime juice and the fish sauce. Mix well and place to one side. Heat oven to 180C/fan 160C/gas 4 and slide a baking sheet in.
- Pound the peppercorns and sea salt together, then stir into the flour in a large bowl and set to one side. Heat a few cms oil in a wok or deep frying pan.
- Place the wok over a high heat; when the oil starts to shimmer, it is ready. Toss the squid in the seasoned flour so that it is coated well.
- Drop a quarter of the squid into the oil and fry for about 1 min. The squid should curl and go crisp. Lift out of the oil with a slotted spoon and keep warm in the oven on the baking sheet while you cook the rest. Serve straight away, with the dressing on the side.
Nutrition Facts : Calories 191 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 4.87 milligram of sodium
CHILLI-SALT SQUID
This recipe is from Australian chef Neil Perry. I haven't tried this yet but it looked really good. Enjoy
Provided by Terese
Categories Squid
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean squid by gently pulling head and tentacles away from the body.
- Pull out the clear backbone (quill) from inside the body and discard entrails.
- Cut tentacles from the head just below the eyes; discard head.
- Remove side wings and fine membrance from body.
- Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
- Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
- In a large bowl, combine flour, chilli powder and salt.
- Add squid, including tentacles, and toss to coat, shaking off any excess flour.
- Heat oil in a hot wok until the surface seems to shimmer slightly.
- Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
- Remove with a slotted spoon and drain well on kitchen paper.
- Repeat process with remaining squid.
- Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
- Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
- Serve immediately, with lemon halves.
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