Salt and Chilli Squid
Salt and Chilli Squid recipe. I absolutely love the flavours of a good Chinese salt and chilli dish - I already have a recipe for Salt and Pepper Chicken but I think I prefer this Salt and Chilli Squid recipe which is a bit spicier.
Ingredients
- 500 g Raw squid cut into rings or scored and cut into strips
- 2 tbsp each Black peppercorns and salt
- 2 heaped tsp Sichuan peppercorns, garlic powder and chilli flakes
- 100 g Cornflour plus more for coating
- 100 ml Ice cold soda water
- 1-2 Red chillies finely sliced
- 4 Spring onions finely sliced
- 4-5 cloves Garlic finely chopped
- Sunflower oil for frying
Instructions
- Put the black peppercorns, salt, Sichuan peppercorns, garlic powder and chilli flakes in a pestle and mortar or blender and grind to a fine powder
- Heat a pan 1/3 full with sunflower oil to 200C.
- Make the batter for the squid by mixing together the cornflour and soda water and stir in about a tablespoon of the seasoning.
- Add a little more cornflour to a bowl and coat the squid rings. Dip the coated squid in the batter and then fry in batches, for about 3 minutes, until crisp and beginning to turn golden. Drain on kitchen paper.
- Meanwhile, heat a tablespoon of sunflower oil in a frying pan over a medium heat. Add the chillies, spring onions and garlic and fry until softened, around 3 minutes. Once cooked, add the crispy squid and the remaining seasoning and toss to combine. I also like to add a little more sprinkling of chillies flakes at this stage for extra heat.
- Once all the squid is cooked, add to the pan with the chillies, spring onions and garlic. Stir in the remaining seasoning and toss to combine. I also like to add a little more sprinkling of chillies flakes at this stage for extra heat.
- Serve the Salt and Chilli Squid with some sweet chilli sauce on the side.
