Learn how to make Giggling Squid’s signature salt & pepper squid recipe
Courtesy of founder Pranee Laurillard
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
Self-raising flour – 100g
Water – 300ml
Salt – a pinch
Sugar – a pinch
Vegetable oil – 1 tsp
Make nice and fluffy batter with above ingredients
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
How to cook?
This is surprisingly easy to make.
Prep the squid seasoning first, then the batter before starting on your squid!
Place all the squid seasoning ingredients into a bowl and mix. Easy! Set to one side.
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.
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.