Salt and pepper squid

Name: Salt and pepper squid
Total time: 25 min
Yield: serves 2
Ingredients: Szechuan peppercorns 1 tbsp; chilli flakes 1 tsp; sea salt flakes 1 tbsp; plain flour 4 tbsp; cornflour 4 tbsp; squid 400g, cleaned; groundnut oil for deep frying; lemon wedges to serve

25 minutes
serves 2
A little effort

You've probably enjoyed this delicious fried squid dish in a restaurant, but actually it's easy to prepare at home too. Squid has a fairly short season from the end of August to November, so when it is in season, this is a great simple Asian way of preparing it.

March 25, 2015 at 4:07 pm

Ingredients

Szechuan peppercorns 1 tbsp
chilli flakes 1 tsp
sea salt flakes 1 tbsp
plain flour 4 tbsp
cornflour 4 tbsp
squid 400g, cleaned
groundnut oil for deep frying
lemon wedges to serve

Method

Step 1

Crush together the peppercorns, chilli flakes and sea salt with a pestle and mortar then mix with the flours. Slit the squid hoods down one side, open out, then score the inside lightly in a criss-cross pattern. Cut into bite-size pieces.
Step 2

Fill a large pan or wok ⅓ full with oil. Heat until a cube of bread browns in 30 seconds. Coat the squid pieces in the flour, shaking off the excess, and fry for 1-2 minutes or until golden. Serve with lemon wedges.