Crispy Salt and Pepper Squid

    Crispy Salt and Pepper Squid

    (20)
    110saves
    15min


    35 people made this

    About this recipe: This is a delicious, simple, Chinese-inspired recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a light meal served with a fresh green salad.

    Ingredients
    Serves: 2 

    • 250g calamari tubes
    • 2 tablespoons Szechwan peppercorns
    • 2 tablespoons sea salt
    • 150g plain flour
    • 125g cornflour
    • 175ml groundnut oil

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.
    2. Heat a small frying pan over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a grey colour. Remove from the heat.
    3. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornflour.
    4. Heat the oil in a wok or heavy frying pan over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (21)

    NicolaBarrett
    3

    - Rated on  -  13 Jun 2015

    poiuytrewq0192837465
    0

    - Rated on  -  27 Jan 2016

    by
    38

    I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices.  -  03 Apr 2007  (Review from Allrecipes US | Canada)

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