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Chilli jam with salt and pepper squid
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious crispy salt and pepper squid paired with zesty chili jam for the perfect blend of flavors.
Ingredients:
  • 4 (about 1kg) squid hoods, cleaned
  • Vegetable oil, to deep-fry
  • 1 eggwhite
  • 90g rice flour
  • 4.80 gm salt
  • 1 tsp finely ground white pepper
  • 1 tsp Chinese five spice
  • 1/2 tsp ground Sichuan pepper
  • 2 large ripe tomatoes, finely chopped
  • 225g white sugar
  • 4 long fresh red chillies, halved, seeded (if desired), thinly sliced
  • 60ml white vinegar
  • 42.00 gm lime juice
  • 24.40 gm fish sauce
Instructions:
  • For the chili jam, mix tomatoes and sugar in a glass or ceramic bowl. Cover with plastic wrap and let sit for 6 hours or overnight. Transfer to a saucepan. Add chili, vinegar, lime juice, garlic, salt, and fish sauce. Cook over low heat for 5 minutes until sugar dissolves. Increase heat to high, bring to a boil, then simmer on low for 30 minutes until jam thickens. Cool before serving.
  • Cut the squid hoods into 4cm square pieces and score gently with a knife. Place on a paper towel-lined plate. Heat oil in a large frying pan until it reaches 180°C (test with a bread cube turning brown in 15 seconds).
  • Whisk the eggwhite gently in a bowl. Combine half of the salt, white pepper, five spice, and Sichuan pepper with the rice flour on a plate. Mix the rest of the salt, peppers, and five spice in a separate bowl and set aside.
  • Coat a quarter of the squid in egg white, then gently coat with the flour mixture. Deep-fry the squid until lightly golden, about 1-2 minutes. Transfer to a plate lined with kitchen paper using a slotted spoon. Repeat for the remaining batches with egg white and flour mixture. Sprinkle with reserved salt mixture, then serve immediately with chili jam on a serving dish.

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