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Salt and pepper squid with dipping sauce recipe
Salt and pepper squid with dipping sauce recipe from isthisallthereis |
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IngredientsFor the dipping sauce:100ml rice vinegar 3 fresh chillies (red or green - finely chopped) 1 tbsp caster sugar 1 tsp fish sauce 4 cm piece of cucumber For the squid: 650g squid (cleaned with the bone removed) 2 tsp Szechuan peppercorns 1/2 tsp coarse sea salt 80g plain flour 550ml vegetable oil |
Handy HintMuch the best to use fresh squid, not frozen. Experiment with different fresh chillies, each gives a slightly different final flavour. |
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Method1. Measure out the vinegar into a small saucepan. Add the chillies, sugar and fish sauce and bring this to a gentle boil. Simmer for a few minutes and then turn off the heat. Decant to a bowl to cool.2. Meanwhile, peel the cucumber and deseed. Slice this into matchstick size strips and then dice into tiny pieces. Add these to the dipping sauce and set aside. 3. Ask your fishmonger to clean and remove the bone of the squid, but make sure to hold onto the tentacles (these go wonderfully crisp when fried). Slice the main squid into strips about 2cm wide. Score the flesh so that you have a lattice design. Set these aside with the tentacles. 4. In a pestle and mortar, grind the Szechuan peppercorns with the salt so that you have a rough spice mix. Measure the flour onto a large plate and mix with this the salt and pepper. Now, grab your moist squid pieces and toss them in the flour mix. 5. Heat the oil in a medium pan over a high heat. When it is piping hot and visibly moving in the pan add the battered squid in batches. Let it fizz and fry and become a little golden and then transfer with a slotted spoon to kitchen paper. Continue until you have fried all the fish. Serve immediately with the dipping sauce and a fresh crisp salad. | |||||||||||||||||||
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