Asian 25 min

Salt & pepper squid

Name: Salt & pepper squid
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
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

seafoodhealthy

Ingredientsfor 2

600

Cal

30g

Protein

70g

Carbs

25g

Fat

185g Corn Flour
285g Plain Flour
32 tsp Black Pepper
42 tsp Szechuan Peppercorns
5For frying Sunflower Oil
6400g Squid
7Sliced Spring Onions
8Sliced Green Chilli
91 chopped Red Chilli
101/2 Cucumber
111 chopped Red Onions
12100 ml Rice Vinegar
131 tablespoon Caster Sugar
142 tsp Fish Sauce

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Instructions

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.
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.