Learn how to make Gig­gling Squid’s sig­na­ture salt & pep­per squid recipe

Cour­tesy of founder Pra­nee Lau­ril­lard

Hertfordshire Life - - PROMOTION -

The fun and in­no­va­tive fam­ily of Thai restau­rants will open on 10th De­cem­ber on North Street in Bishop’s Stort­ford and is al­ready cap­ti­vat­ing lo­cals in Harpen­den

and Berkham­sted within the Hert­ford­shire County.

SALT & PEP­PER SQUID (SERVES 2) Squid sea­son­ing:

White pep­per pow­der – ½ tsp

Sugar – ½ tbsp

Salt – ½ tsp

Chicken pow­der (Knorr) – ½ tbsp

Mix to­gether and sprin­kle over the squid once fried to sea­son it well

Bat­ter:

Self-rais­ing flour – 100g

Wa­ter – 300ml

Salt – a pinch

Sugar – a pinch

Veg­etable oil – 1 tsp

Make nice and fluffy bat­ter with above in­gre­di­ents

Squid:

500ml veg­etable/ground­nut oil

(to come about 1cm / ½ inch up in a fry­ing pan)

500g fresh squid, sliced or cut into rings (ask your fishmonger to pre­pare it for you) 2 tbsp self-rais­ing flour 1 tbsp sliced red chilli

(re­move the seeds if you don’t like heat)

1 tbsp sliced spring onion

Sriracha sauce

How to cook?

This is sur­pris­ingly easy to make.

Prep the squid sea­son­ing first, then the bat­ter be­fore start­ing on your squid!

Step 1

Place all the squid sea­son­ing in­gre­di­ents into a bowl and mix. Easy! Set to one side.

Step 2

To cre­ate the bat­ter, just mix the flour, salt & sugar in a large bowl. Pour over the wa­ter & veg­etable oil. Mix again and set aside.

Step 3

Now to get started on your squid!

Put the oil in a fry­ing pan over a high heat. Cover the squid in the bat­ter and then roll in the flour. When the oil is hot (not quite smok­ing but al­most) care­fully place in the hot oil and cook un­til golden. Ap­prox. 3 mins.

Once cooked, place the bat­tered squid into a mix­ing bowl lined with a pa­per towel & leave to sit for 1 min.

Add the squid sea­son­ing, sliced red chilli and sliced spring onion.

Toss to­gether and serve. En­joy with a glass of Ries­ling. Lovely.

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