Chilli Salt 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:

• 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:

• Clean squid by gently pulling head and tentacles away from the body.
• Pull out the clear backbone (quill) from inside the body and discard entrails.
• Cut tentacles from the head just below the eyes; discard head.
• Remove side wings and fine membrance from body.
• Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
• Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
• In a large bowl, combine flour, chilli powder and salt.
• Add squid, including tentacles, and toss to coat, shaking off any excess flour.
• Heat oil in a hot wok until the surface seems to shimmer slightly.
• Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
• Remove with a slotted spoon and drain well on kitchen paper.
• Repeat process with remaining squid.
• Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
• Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
• Serve immediately, with lemon halves.

Steps:

• Prepare the squid by removing the tentacles and cutting them in half crossways. Cut open the squid tubes, score the insides in a cross-hatch pattern, halve lengthways, then cut into triangular pieces.
• Chilli salt:.
• Mix all the ingredients together in a mediumsized bowl.
• Toss the squid through the chilli-salt, then deep-fry in peanut oil heated to 200 degrees C in a deep-fryer or heavy based saucepan for 2 minutes, or until crisp and golden.
• Remove and drain on kitchen paper.
• Transfer to a serving platter, scatter the sliced chillies and coriander leaves over and serve with lemon wedges.

Steps:

• TO MAKE CHILLI SALT - toast sea salt, chilli flakes and peppercorns in a small frying pan, tossing often for 5 minutes until peppercorns begin to pop.
• Place in a small food processor or mortar and pestle and blend until roughly ground.
• Heat oil in a saucepan or deep fryer or wok until a cube of bread sizzles on contact.
• Using a sharp knife, cut each squid tube in half lengthways and score inside surface and cut into bite size pieces.
• Toss squid in flour, shaking off excess and fry in batches for 30 seconds until crisp and golden and then drain on paper towel and scatter over the chilli salt.
• Serve squid with lettuce, lime wedges, toasted bread and aioli if you like.

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.