adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salt and pepper squid
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Skip the fish and chip shop with this irresistible homemade salt & pepper squid!
Ingredients:
  • 500g baby squid hoods
  • 1 1/2 tsp Sichuan peppercorns
  • 3/4 tsp black peppercorns
  • 1.20 gm sea salt flakes
  • 1/4 tsp chilli flakes
  • Lemon wedges, to serve
Instructions:
  • With a small sharp knife, slice the squid hoods lengthwise from opening to tip. Lay the squid hoods flat with the inside facing up on a clean work surface, and score diagonally. Cut the squid hoods into quarters, then pat them dry with a paper towel and place them in a bowl.
  • In a small saucepan over medium heat, toast the mixed peppercorns for 30 seconds until aromatic, stirring occasionally. Take off the heat. Crush the toasted peppercorns in a mortar with sea salt and chili using a pestle until a coarse powder forms. Transfer the mixture to a small bowl.
  • Drizzle the oil over the squid and delicately mix until evenly coated.
  • 1. Preheat a large heavy-based frying pan over high heat. Cook one-quarter of the squid for 2-3 minutes until golden and cooked. Transfer to a heatproof bowl, sprinkle with one-quarter of the spice mixture, and gently toss to coat. Repeat with the remaining squid and spice mixture in 3 more batches, reheating the pan between batches.
  • Plate the squid evenly in serving bowls and garnish with lemon wedges. Serve immediately.

Similar Recipes