Vietnamese·non-vegetarian·easy

Salt & pepper squid

Name: Salt & pepper squid
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 85g Corn Flour; 85g Plain Flour; 2 tsp Black Pepper; 2 tsp Szechuan Peppercorns; For frying Sunflower Oil; 400g Squid; Sliced Spring Onions; Sliced Green Chilli; 1 chopped Red Chilli; 1/2 Cucumber; 1 chopped Red Onions; 100 ml Rice Vinegar; 1 tablespoon Caster Sugar; 2 tsp Fish Sauce

Are you ready for a flavor explosion with my Salt & Pepper Squid recipe? Get your Corn Flour, Plain Flour, Black Pepper, Szechuan Peppercorns, Sunflower Oil, Squid, Spring Onions, Green Chilli, Red Chilli, and Cucumber ready! First things first, let's talk about that dipping sauce. Mix up all those delicious ingredients until the sugar plays nice, then set it aside. Now, in a large bowl, combine the cornflour, plain flour, both peppers, and 2 tsp of sea salt. Get ready to coat that squid! My little secret? Before you start frying, make sure your oil is hot enough. I learned this the hard way when I ended up with soggy squid instead of crispy perfection. Just drop a tiny piece of squid into the oil – if it sizzles and floats to the top, you're good to go! Oh, and let me tell you about the time I mistook Szechuan peppercorns for black peppercorns – talk about a spicy surprise! Don't make the same mistake, my friend. Now, line a tray with kitchen paper, ready for your golden squid to drain. And don't forget to sprinkle a little extra salt on top because why not? Enjoy this dish that's crispy, spicy, and oh-so-satisfying!

30 min(prep 20 + cook 10)

4 servings

320 kcal

4.3

Ingredients

Nutrition

320 kcalper serving

Protein22g33%

Carbs30g45%

Fat12g18%

Fiber2g3%

Sugar1g1%

Directions

1
step 1
2
To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
3
step 2
4
Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

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