Salt and pepper squid with chilli and spring onions
40 MINUTES | SERVES 2 AS A SNACK OR STARTER | EASY
sichuan peppercorns 1 tsp
black peppercorns 1 tsp
sea salt flakes 1 tbsp
plain flour 30g
cornflour 30g
squid 400g, cleaned
vegetable oil 1 tbsp, plus extra for frying
spring onions 6, sliced
ginger thumb-sized piece, peeled and cut into matchsticks
red chillies 3, sliced
1 Toast all the peppercorns in a deep frying pan or wok over a high heat for 30 seconds, then tip out and bash with a pestle and mortar along with the salt. Whisk together both the flours in a bowl, then mix in the peppercorn mixture.
2 Cut the squid tubes down one side and open out like a book. Lightly score the insides of the squid in a crisscross pattern using a sharp knife, without going all the way though, then cut into bite-sized pieces. Cut the tentacles into similar-sized pieces.
3 Heat a 5cm depth of oil in a heavy-based pan or wok until 180C on a thermometer or a cube of bread browns in
30 seconds. Toss the squid in the flour mixture until completely coated. Shake off any excess and carefully lower into the hot oil – you’ll need to do this in batches. Fry for 2-3 minutes or until crisp and golden, then drain on kitchen paper.
4 When all the squid is cooked, serve as is with lemon wedges for squeezing over, or heat 1 tbsp of oil in a wok over a high heat until hot and stir-fry the spring onions, ginger and chillies for 30 seconds until lightly golden. Fold in all the squid and toss to combine. Tip into a serving bowl, sprinkle with a little more sea salt and serve.
PER SERVING 380 kcals | fat 19.3G saturates 1.9G | carbs 18G | sugars 1.4G fibre 1.4G | protein 32.8G | salt 5.5G