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
SALT AND PEPPER SQUID OR CALAMARI WITH CUCUMBER SALAD
This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.
Provided by Chef floWer
Categories Octopus
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
- Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
- Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
- Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.
Nutrition Facts : Calories 319.6, Fat 18.2, SaturatedFat 3, Cholesterol 291.8, Sodium 799, Carbohydrate 15.5, Fiber 3.5, Sugar 4.7, Protein 25.6
SALT AND PEPPER SQUID
How to make the best salt and pepper squid? You need plenty of seasoned cornstarch and a clean vat of high-heating oil for light and crispy fried squid.
Provided by Jeremy Pang
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
- Place the squid tubes and tentacles in a mixing bowl and cover with the cornstarch, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well.
- After shaking, use your fingers to massage the cornstarch into the squid until each piece is separate and is as dry as possible. Add more cornstarch if necessary.
- Finely chop the garlic and chiles. Finely slice the spring onions.
- Build your own wok clock: Place your squid bowl at 12 o'clock, then arrange the garlic, chile, salt, pepper and spring onions clockwise around your plate.
- Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
- Carefully add the squid pieces and deep-fry for 2-3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
- In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chile, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.
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
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