Salt & pepper squid
SeafoodVietnamese
Ingredients
- corn flour
- plain flour
- black pepper
- szechuan peppercorns
- sunflower oil
- squid
- spring onions
- green chilli
- red chilli
- cucumber
- red onions
- rice vinegar
- caster sugar
- fish sauce
Steps
- step 1
- 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.
- step 2
- 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.
You may also like