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Salt & pepper squid with grapefruit chilli dipping sauce
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Crispy, succulent salt and pepper squid - a definite crowd-pleaser!
Ingredients:
  • Pinch of chilli powder
  • 4 (about 750g) cleaned squid hoods
  • Vegetable oil, to deep-fry
  • 40.00 ml plain flour
  • 20.00 gm rice flour
  • 1 1/2 tsp Chinese five spice
  • 2.40 gm salt
  • 1/2 tsp ground white pepper
  • Pinch of ground ginger
  • 55g (1/3 cup) finely chopped palm sugar
  • 80ml (1/3 cup) fresh grapefruit juice
  • 80ml (1/3 cup) water
  • 44.00 gm sweet chilli sauce
  • 6.10 gm fish sauce
  • 1/4 Lebanese cucumber, ends trimmed, deseeded, finely chopped
Instructions:
  • Slice each squid hood down the middle from top to bottom. Flatten them out with the inside facing upwards, then gently make diagonal cuts across the surface. Next, chop the squid into 4cm pieces and dab them dry with a paper towel.
  • In a saucepan over low heat, mix sugar, grapefruit juice, water, and chili sauce. Stir and cook for 2 minutes until sugar dissolves. Increase heat to medium, bring to a boil, and cook uncovered for 3 minutes until sauce thickens. Remove from heat, stir in fish sauce, then let it cool for 10 minutes. Add cucumber and transfer to a bowl.
  • Heat a wok filled with enough oil to reach a 10cm depth over medium heat until it reaches 180°C (test readiness by frying a bread cube until golden brown in 15 seconds).
  • In a bowl, mix together the flours, Chinese five spice, salt, pepper, ginger, and chili powder. Add the squid and coat evenly by tossing together.
  • Dredge half of the squid in the flour mixture, shaking off any excess. Deep-fry for 1-2 minutes until golden brown and curled. Transfer to a paper towel-lined plate. Repeat with remaining squid, ensuring to reheat the oil between batches.
  • Present the squid elegantly on a platter alongside a flavorful dipping sauce.

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