Hong Kong-style Salt & Pepper Squid
Hong Kong-Style Salt & Pepper Squid
© Shutterstock
Hong Kong-Style Salt & Pepper Squid
© Shutterstock
Ingredients (Serves 4)
500
g
squid, cleaned (ask your fishmonger to do this for you)
1
teaspoon
black peppercorns
1
teaspoon
Sechuan pepper
1
teaspoon
salt
100
g
cornflour
sunflower oil, for frying
2
spring onions, cut into fine rings
1
garlic clove, thinly sliced
2
red and green Thai chilli peppers, finely sliced
6
lime wedges, to serve
Preparation:
- Separate the squid tentacles from the body tubes and set aside.
- Score the insides of the squid bodies with the tip of a sharp knife in a diamond pattern, being careful not to cut all the way through.
- Cut each squid body into 3–4 triangles, keeping them the same approximate size.
- Toast the black pepper and Sechuan pepper in a dry pan over a brisk heat for 1 minute, then grind coarsely in a pestle and mortar.
- Mix two thirds of the pepper mixture in a medium bowl with the salt and cornflour. Dredge the squid in it.
- Meanwhile, in a wok, heat 5cm of oil until hot. It is ready when a breadcrumb dropped into the hot oil sizzles and rapidly rises to the surface.
- Fry the squid in 2–3 batches for 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Keep warm.
- Meanwhile, heat 3 tbsp oil in a frying pan and fry the white parts of the spring onions, the garlic and chillies over a high heat.
- Sprinkle the fried squid with onion-chilli mixture and sprinkle over the remaining pepper mixture.
- Garnish with the green parts of the sliced spring onions and serve with lime.
FIND OUT MORE
-
CongeeCongee is served as a breakfast dish in many Asian countries, but the combination of rice, flavourful stock, ginger and sesame makes a restorative dish for any time of day, and is particularly welcome in the colder months. Serve it with your choice of toppings – the soft-boiled egg is a must! -
Georgian-Style Stuffed AuberginesThese Georgian-style stuffed aubergines, known as Badrijani Nigvzit, are just too good to pass up. And they are vegetarian, too! -
Hong Kong-Style Salt & Pepper SquidBaked calamari the way the Cantonese like them: tender, crispy and with plenty of spiciness from three kinds of pepper. -
Chicken Satay Skewers with Peanut-Coriander SauceJulian Kutos serves up this popular Asian roadside snack with a sauce made from peanuts, ginger and coriander. -
Crispy Duck Fillet Thai StyleFine roast duck with fiery chilli notes and a crispy crust with Asian red cabbage and grapefruit salad.
