Salt & pepper squid

Name: Salt & pepper squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 85g Corn Flour; 85g Plain Flour; 2 tsp Black Pepper; 2 tsp Szechuan Peppercorns; For frying Sunflower Oil; 400g Squid; Sliced Spring Onions; Sliced Green Chilli; 1 chopped Red Chilli; 1/2 Cucumber; 1 chopped Red Onions; 100 ml Rice Vinegar; 1 tablespoon Caster Sugar; 2 tsp Fish Sauce

Pure Veg📍Vietnamese🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Salt & pepper squid

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Corn Flour

85g

Plain Flour

85g

Black Pepper

2 tsp

Szechuan Peppercorns

2 tsp

Sunflower Oil

For frying

Squid

400g

Spring Onions

Sliced

Green Chilli

Sliced

Red Chilli

1 chopped

Cucumber

1/2

Red Onions

1 chopped

Rice Vinegar

100 ml

Caster Sugar

1 tablespoon

Fish Sauce

2 tsp

step 1

Step-by-Step Instructions

step 1

To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.

step 2

Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.