Name: Pink salt & pepper squid
Prep time: 130 min
Cook time: 15 min
Total time: 145 min
Yield: 1
Cuisine: chinese
Ingredients: 1 kiwifruit; 200ml milk; 20.00 gm self-raising flour; 20.00 gm rice flour; 9.60 gm pink salt; 20.00 ml Szechuan pepper; 5.00 gm ground ginger; 2 tsp garlic powder; 2 tsp onion powder; Peanut oil, for frying; 500g cleaned baby squid, scored; 100ml sweet soy sauce, warmed; 2 tsp sesame oil; 5g finely sliced ginger; Fresh mint, optional, to serve; Chillies, optional, to serve

Pink salt & pepper squid

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Prep Time:
130 minutes

Cook Time:
15 minutes

Total Time:
145 minutes

Ingredients:

1 kiwifruit
200ml milk
20.00 gm self-raising flour
20.00 gm rice flour
9.60 gm pink salt
20.00 ml Szechuan pepper
5.00 gm ground ginger
2 tsp garlic powder
2 tsp onion powder
Peanut oil, for frying
500g cleaned baby squid, scored
100ml sweet soy sauce, warmed
2 tsp sesame oil
5g finely sliced ginger
Fresh mint, optional, to serve
Chillies, optional, to serve

Instructions:

Peel and mash kiwifruit, then mix with milk. Pour the mixture over squid in a glass bowl. Chill in the refrigerator for a few hours or ideally overnight.
Mix flours, salt, pepper, and seasonings together. Fill a heavy-based pan with peanut oil up to one-third full and heat over medium-high heat. Drain squid thoroughly and coat with the flour mixture, shaking off any extra flour.
Fry squid in batches in hot oil for 2-3 minutes until golden. Drain on paper towel. Mix soy sauce, sesame oil, and ginger for dipping sauce. Add mint and chopped chilies to the squid, if desired.

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