Salt & Pepper Squid
Get ready for an explosion of flavor with this crispy Szechuan pepper squid recipe. The combination of Szechuan peppercorns, chili flakes, and sea salt creates a tantalizing seasoning for the tender squid. Deep-fried to perfection, these crunchy morsels are perfect for sharing or as a delightful appetizer. Dip them into the zesty sauce for an added kick that will leave your taste buds craving more.
— Constant Cookbook
Ingredients
- 1 tbsp Szechuan peppercorns
- 1 tsp chilli flakes
- 1 tbsp sea salt flakes
- 4 tbsp plain flour
- 4 tbsp cornflour
- 400g squid , cleaned
- groundnut oil for deep frying
- lemon wedges to serve
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 380 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 3.29 milligram of sodium
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