Taiwanese Beef Noodle Soup
Beef noodle soup is to Taiwan what liver dumpling soup is to Vienna: a ubiquitous, delicious...
Hong Kong-Style Salt & Pepper Squid
Baked calamari the way the Cantonese like them: tender, crispy and with plenty of spiciness from three kinds of pepper.
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | calamari, gutted & rinsed |
| 100 | g | cornflour |
| 1 | pinch(es) | salt |
| 1 | teaspoon(s) | black peppercorns |
| 1 | teaspoon(s) | Szechuan pepper |
| 1 | l | sunflower oil |
| 2 | stalk(s) | spring onions, cut finely |
| 1 | clove of garlic, thinly sliced | |
| 1-2 | red Thai chilli peppers, cut into thin rings | |
| 6 | lime wedges | |
- Set aside the squid tentacles, cut the body into tubes, cleaned and ready to cook. Cut them open lengthwise and mark the inside with a sharp knife or Stanley knife with a 5mm rhombus pattern – without cutting through them.
- Lay flat and divide each body into three triangles. Toast the two peppers in a pan over a medium-high heat without adding oil for about a minute, then grind coarsely using a mortar and pestle.
- Mix two-thirds of this mixture with salt and cornflour. Dredge the squid in the mixture.
- Meanwhile, heat 5cm of oil in a wok with a potato slice until the slice is brown. Take out and fry the squid in two to three batches for two minutes each until golden brown.
- At the same time, in a frying pan, heat 3 tablespoons of oil until hot, sauté the whites of the spring onions and garlic with the chillies over a high heat.
- Drain the squid, mix with the onion and chilli mixture, sprinkle with the remaining pepper and green onion pieces and serve with lime.
