Quick salt & pepper squid
Alright, folks, let me tell you about my quick and tasty Salt & Pepper Squid recipe. Now, the first thing you gotta do is get yourself some fresh squid, oil, Chinese five spice powder, sesame seed oil, coriander, and sweet chilli sauce. So, here's the deal: you ask your fishmonger to clean the squid for you. Trust me, it's worth it to save yourself the mess (I learned this the hard way, let me tell you). Once that's done, cut open the body, wash it well, and pat it dry. If you've got a big squid, cut it into four portions. If it's a small one, just open it up. Easy peasy. Now, for a little twist, here's a tip for you: before frying the squid, sprinkle a pinch of salt on them. It'll bring out the flavors even more, I promise. And hey, don't forget to serve it with a generous drizzle of sweet chilli sauce for that extra kick. Trust me, this dish is a winner – crispy, flavorful, and oh-so-satisfying. Enjoy!
Ingredients
- Squid400g
- Oil3 tablespoons
- Chinese five spice powder1/2 teaspoon
- Sesame Seed OilDash
- CorianderSprigs of fresh
- sweet chilli sauceDrizzle
Nutrition
Directions
- 1
step 1
- 2
Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.
- 3
step 2
- 4
Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
- 5
step 3
- 6
Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.
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