skip to main
|
skip to sidebar
Chinese Crisp - Fried Salt and Pepper Squid
Time: 25 mins
Ingredients
- 300 g young squid, each about 4 to 5 cm long,cleaned
- 3 cups vegetable oil, for deep frying
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
- 75 g cornflour
- 1 red chile, very thinly sliced,seeds and all
- 2 green onions, cut into 1 cm pieces
Directions
- 1 Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.
- 2 Set aside with the tenticles.
- 3 Heat 5 cm of Vegetable oil in the base of a deep frying pan.
- 4 Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.
- 5 stir into the cornflour, then toss with the squid to coat.
- 6 Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.
- 7 Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.
- 8 Transfer the squid to a plate, scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.
0 komentarze :
Prześlij komentarz