Chilli Salt And Pepper Squid Recipes

Steps:

• 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.
• 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.

Steps:

• Shell and devein prawns leaving tails intact if you wish (I prefer to remove).
• Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.
• Combine seafood, salt, pepper, five spice and chilli in large bowl.
• Heat half the oil in the wok, stir fry seafood in batches until cooked.
• Heat remaining oil in wok, stir fry peas until tender.
• Return seafood to wok and add soy sauce and stir fry till hot.
• Serve seafood with lime 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.

Steps:

• Cut the squid into large pieces, then score a criss-cross diamond pattern into the flesh, without cutting all the way through. To make the chilli dressing, pound the roasted dried chilli in a mortar and pestle (or food processor), then add the palm sugar. Pound again, adding the lime juice and the fish sauce. Mix well and place to one side. Heat oven to 180C/fan 160C/gas 4 and slide a baking sheet in.
• Pound the peppercorns and sea salt together, then stir into the flour in a large bowl and set to one side. Heat a few cms oil in a wok or deep frying pan.
• Place the wok over a high heat; when the oil starts to shimmer, it is ready. Toss the squid in the seasoned flour so that it is coated well.
• Drop a quarter of the squid into the oil and fry for about 1 min. The squid should curl and go crisp. Lift out of the oil with a slotted spoon and keep warm in the oven on the baking sheet while you cook the rest. Serve straight away, with the dressing on the side.

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.

Steps:

• Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.
• Set aside with the tenticles.
• Heat 5 cm of Vegetable oil in the base of a deep frying pan.
• Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.
• stir into the cornflour, then toss with the squid to coat.
• Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.
• Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.
• Transfer the squid to a plate, scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.

Steps:

• Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.
• Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
• Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.