Salt & pepper squid
Salt-and-pepper squid — a classic Vietnamese seafood dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Vietnamese, Dinner
Ingredients
- 85 g corn flour
- 85 g plain flour
- 2 g black pepper
- 2 tsp szechuan peppercorns
- 1 pcs for frying sunflower oil
- 400 g squid
- 1 g spring onion
- 1 pcs green chilli
- 1 pcs red chilli
- 0.5 pcs cucumber
- 1 pcs red onion
- 100 tbsp rice vinegar
- 1 g caster sugar
- 2 ml fish sauce
Instructions
- Whisk all the dipping sauce ingredients together in a small bowl until the sugar has dissolved, then set the sauce aside.
- In a large bowl combine the cornflour, plain flour, both peppers and 2 teaspoons of sea salt, mix well and set the flour blend aside.
- Line a tray with kitchen paper (paper towels) and have some extra sea salt nearby for sprinkling.
- Pour oil to a depth of about 7 cm into a deep fryer, wok or deep pan and heat it to 180°C.
- If you don't have a thermometer, test the oil by frying a cube of bread — it should brown in roughly 20 seconds.
- Thoroughly coat the squid pieces in the flour mixture so each piece is completely covered.
- Fry the squid in batches in the hot oil for about 2 minutes per batch, or until the pieces are crisp.
- Remove the squid with a slotted spoon, drain it on the lined tray and sprinkle a little more salt over it.
- Scatter the cooked squid with spring onion and chilli, and serve immediately with the dipping sauce on the side.