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
SQUID WITH BLACK PEPPER, VIETNAMESE STYLE
Provided by Mark Bittman
Categories easy, quick, appetizer, side dish
Time 2m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet or wok and turn heat to high. A minute later add squid and cook, stirring frequently, just until it becomes opaque, about 30 seconds.
- Taste; the moment the rawness is gone, add garlic and stir; add at least a teaspoon of black pepper. Stir in fish sauce, cook another 10 seconds, and taste; add more sauce and salt, if necessary. Garnish and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 1 gram, TransFat 0 grams
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