Wednesday, 4 November 2015

Salt and Pepper Squid

Salt and Pepper Squid

Salt and Pepper Squid ready to eat

These are easy to make and excellent as a side dish for a Chinese or Thai meal.  Ask your fishmonger to clean the squid for you if you prefer not to do it yourself.  Once prepared the squid takes less than a minute to cook but are sensational to eat.


400g Squid cleaned
60g cornflour
60g plain flour
2 tsp black pepper cracked
2 tbs ground szechuan peppercorns
2 tsp salt (Halen Mon)
Welsh Rapeseed Oil (Blodyn Aur)

Cut the squid into rings and cut the tentacles if they are too long.

Grind the pepper and peppercorns and add to the flour and salt.  Mix well together. Add the squid to the flour mixture and toss until they are coated all over.

Prepared Squid

I sallow fried the squid in enough oil to cover them once they were placed in the wok.  I cooked these in small batches for about 30 to 40 seconds each time.  I removed them and placed them in an oven proof dish and put them in the oven to keep warm on 120C until they are all cooked.

I served these with some sweet chilli sauce.  My children are my biggest critics but these were a big hit. 

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