Vietnamese · Seafood

Salt & pepper squid

Name: Salt & pepper squid
Cook time: 2 min
Total time: 2 min
Cuisine: Vietnamese
Ingredients: 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

lunchdinnerDairy-FreeNut-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

Corn Flour3 oz
Plain Flour3 oz
Black Pepper2 tsp
Szechuan Peppercorns2 tsp
Sunflower OilFor frying
Squid1 lb
Spring OnionsSliced
Green ChilliSliced
Red Chilli1 chopped
Cucumber1/2
Red Onions1 chopped
Rice Vinegar7 tbsp
Caster Sugar1 tablespoon
Fish Sauce2 tsp

Instructions

1
To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside.
2
Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside.
3
Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
4
Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan.
5
If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs.
6
Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp.
7
Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt.
8
Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.