Chinese Crisp - Fried Salt and Pepper Squid

sobota, 25 stycznia 2014

Chinese Crisp - Fried Salt and Pepper Squid

Time: 25 mins


  • 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


  • 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.

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