Best Chilli Salt And Pepper Squid Recipes

CHILLI, SALT AND PEPPER SQUID

Chilli, Salt and Pepper Squid image

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.

Provided by English_Rose

Categories Lunch/Snacks

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb squid, cleaned
2 tablespoons cornstarch
2 tablespoons plain flour
2 teaspoons hot chili powder
2 tablespoons sea salt
1 tablespoon szechuan peppercorns, dry-roasted and crushed
2 cups vegetable oil
4 leaves iceberg lettuce, chilled
2 lemons, cut into wedges

Steps:

Rinse and dry the squid thoroughly.
Slice each squid tube horizontally into 1/2in rings. Set aside.
In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.

Nutrition Facts : Calories 1112.8, Fat 111, SaturatedFat 14.6, Cholesterol 264.2, Sodium 3554.1, Carbohydrate 16.7, Fiber 3.2, Sugar 0.2, Protein 18.9

SALT AND PEPPER SQUID WITH SWEET CHILLI SAUCE AND SAUTéED

Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed image

Make and share this Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed recipe from Food.com.

Provided by dicentra

Categories Squid

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

400 g squid, cleaned (or baby squid)
peanut oil, for deep-frying
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
1/4 teaspoon five-spice powder
5 tablespoons cornflour
60 g caster sugar
3 garlic cloves, peeled
3 cm piece fresh ginger, peeled and roughly chopped
2 -3 long red chilies, deseeded and roughly chopped (according to taste)
coriander leaves
1 large lime, juice of
1 tablespoon fish sauce
1 tablespoon light soy sauce
2 tablespoons vegetable oil
2 garlic cloves, peeled and thinly sliced
200 g baby bok choy, washed and large ones halved lengthways
2 tablespoons oyster sauce
fresh ground black pepper
sesame oil
1 teaspoon chili flakes

Steps:

Slice the squid into thick rings (or open out the squid tube and lightly score with a criss-cross pattern).
Pat dry with kitchen paper and chill until ready to cook. Combine the salt, pepper, five spice powder and cornflour in a bowl and set aside.
For the sweet chilli sauce, place the sugar in a small heavy-based saucepan with 3-4 tablespoons of water.
Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened.
In the meantime, place the garlic, ginger, red chillies, coriander leaves and lime juice in a food processor and whiz to a coarse paste.
When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste, standing back as the caramel will spit.
Stir in the fish and soy sauces. Return to the boil and simmer for 1-2 minutes. Take the pan off the heat and leave to cool completely before spooning into small, individual dipping bowls.
Heat a wok with 5cm of oil until a piece of bread dropped into the oil sizzles vigorously.
Working in batches, coat the squid with the cornflour mixture, shake off the excess and add to the oil. Deep fry until lightly golden and crisp, making sure not to overcrowd the wok.
Drain on kitchen paper and repeat with the rest of the squid. Keep the crispy squid warm in a low oven while you cook the bok choy.
Pour off the oil from the wok and carefully give it a wipe with kitchen paper. Return to the heat with a light drizzle of vegetable oil.
Add the garlic and fry until it turns golden at the sides. Tip in the bok choy stems and stir fry for a minute.
Season with the oyster sauce and black pepper, a dash of sesame oil and the chilli flakes. Stir frequently and as soon as the leaves have wilted, transfer to warm plates.
Serve with the squid and sweet chilli sauce.