Mels Salt Pepper Squid Recipes

MEL'S SALT & PEPPER SQUID

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

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.