Mels Salt Pepper Squid Recipes

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MEL'S SALT & PEPPER SQUID



Mel's Salt & Pepper Squid image

I introduced my friends and family to salt and pepper squid at our local Chinese restaurant. Now it doesn't matter which Chinese restaurant we go to - this is the only dish that we order 2 serves of. This tasty version I adapted from Neil Perry's recipe (appears on the Australian Lifestyle channel website). I found the tempura batter a great substitute for the rice flour.

Provided by Mel Zlotkowski

Categories     Squid

Time 25m

Yield 2-6 serving(s)

Number Of Ingredients 9

10 -20 small dried red chilies (optional)
3 tablespoons sea salt
2 tablespoons black peppercorns
2 tablespoons szechuan peppercorns
500 g rice flour (or tempura flour, I used tempura batter instead)
1 kg squid, tubes cut in half so it flat,then into strips. they will curl in the oil
500 ml peanut oil
2 tablespoons coriander, chopped (I don't add this)
2 limes (cut in half for squeezing, I don't add this either, but it would be nice!!!!!)

Steps:

  • Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant.
  • Place into a mortar and pestle and cool.
  • Once cool, grind with the mortar and pestle to a fine consistency.
  • Mix through the rice flour (tempura batter/ flour).
  • Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).
  • Cut squid into thin strips (or score lightly with knife and cut into larger pieces).
  • Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.
  • Drain on absorbent paper and place onto your plate.
  • To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges.
  • Great with an Asian beer!
  • I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender.

SALT & PEPPER SQUID



Salt & pepper squid image

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

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, 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

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