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Salt and pepper squid
Crispy outside and tender inside, with an extra flavor boost from the salt, pepper, ginger, garlic and chilies. Warning: this is a dish that tends to disappear very quickly. (^_^)
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Ingredients
For:
4
servings
- 2 fresh squid (approximately 400g). Otherwise frozen rings
- 2 tbsp black peppercorns
- 1 tbsp flaky sea salt
- 40 g flour
- 40 g rice flour
- 2 cloves garlic
- 2 slices ginger
- 1 tbsp rice wine (Shaoxing)
- 0,5 large red chili
- 0,5 large green chili
- 2 spring onions
- 1 lemon
- vegetable oil
Marinade (optional)
- 2 tbsp rice wine (Shaoxing)
- 0,5 tsp black sesame oil
Method
- 1Prepare the squid: rinse with water, discard the innards, cut off the head, remove the skin, discard the bones. Score the inside of the squid body with a knife. Cut into pieces of approximately 3-4 cm. (More details in the notes).
- 2Marinade (optional step): add the squid pieces and the marinade ingredients to a bowl. Marinate 10 minutes then thoroughly pat dry the squid pieces with paper towels.
- 3Crush the peppercorns and flaky salt with a pestle until you get a fine powder. Set aside.
- 4In a bowl, mix the wheat flour and rice flour.
- 5Heat oil in the deep fryer. When the oil is at temperature (325 degrees): season the squid generously with the salt/pepper mix, dip in the flour and fry in small batches. Stir and cook for 2-3 minutes until they start to lightly brown. Let cool a little. Taste and add more salt/pepper mix if needed.
- 6Chop the ginger, slice the garlic, chilies and spring onions into thin rounds.
- 7In a pan, heat oil over medium heat. Add the ginger. Cook 20 seconds. Add the garlic. Cook 20 seconds. Add the chilies.
- 8Add the squid and rice wine. Cook and stir for 1 minute. 10 seconds before the end of cooking, add the spring onions. Place on a plate with lemon slices. Serve promptly.
Notes
This dish pairs with white rice or can be eaten as tapas. Here is a video detailing the squid preparation: https://youtu.be/0URKYDcblVw
