Salt & pepper squid
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- Cuisine
- Vietnamese
- Course
- Main
- Ready in
- 15 min
- Effort
- A project
Ingredients
×1
- 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
Method
- 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. step 2 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.
Tags
- seafood
- spicy
- rice
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.