Salt & Pepper Squid With Roast Chilli Dressing
These crispy salt and pepper squid bites are a delightful combination of tender squid pieces coated in a seasoned flour mix and fried to perfection. Served with a zesty chilli dressing on the side, each bite offers a burst of flavor and a satisfying crunch. Perfect as a tasty appetizer or a delicious snack, these squid bites are sure to be a hit at any gathering.
— Constant Cookbook
Ingredients
- 500g (cleaned weight) medium-size squid
- 2 tsp white peppercorns
- 4 tsp flaky sea salt
- 100g plain flour
- groundnut or vegetable oil , for frying
- 1 long dried chilli , roasted and deseeded
- 1 tbsp palm sugar or light muscovado sugar
- juice 1 lime
- 50ml fish sauce
Instructions
- Cut the squid into large pieces, then score a criss-cross diamond pattern into the flesh, without cutting all the way through. To make the chilli dressing, pound the roasted dried chilli in a mortar and pestle (or food processor), then add the palm sugar. Pound again, adding the lime juice and the fish sauce. Mix well and place to one side. Heat oven to 180C/fan 160C/gas 4 and slide a baking sheet in.
- Pound the peppercorns and sea salt together, then stir into the flour in a large bowl and set to one side. Heat a few cms oil in a wok or deep frying pan.
- Place the wok over a high heat; when the oil starts to shimmer, it is ready. Toss the squid in the seasoned flour so that it is coated well.
- Drop a quarter of the squid into the oil and fry for about 1 min. The squid should curl and go crisp. Lift out of the oil with a slotted spoon and keep warm in the oven on the baking sheet while you cook the rest. Serve straight away, with the dressing on the side.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 6 with other dishes
Nutrition
- Calories: 191 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 4.87 milligram of sodium
Comments
No comments found.