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Nutrition facts (per portion)
Nutrition facts (per portion)
- Calories: 380
- Fat Content: 14g
- Saturated Fat Content: 2g
- Carbohydrate Content: 48g
- Sugar Content: 7g
- Fiber Content: 1g
- Protein Content: 20g
- Sodium Content: 3.29g
Salt & pepper squid
Ingredients
- cornflour - 85g cornflour
- plain-flour - 85g plain flour
- black-pepper - 2 tsp black pepper, cracked
- peppercorn - 2 tbsp ground Szechuan peppercorns, roughly crushed
- vegetable-oil - sunflower or vegetable oil, for frying
- squid - 400g squid, cleaned and cut into strips (see tips, below)
- spring-onion - finely sliced spring onion and green chilli, to serve
- red-chilli - 1 red chilli, finely chopped
- cucumber - half cucumber, finely diced
- red-onion - 1 small red onion, finely chopped
- rice-wine-vinegar - 100ml rice wine vinegar
- caster-sugar - 1 tbsp caster sugar
- fish-sauce - 2 tsp fish sauce
Instructions
- 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.
Vietnamese recipe for 4 as a starter or as a main alongside other dishes people, takes only 5 mins; recipe has cornflour, plain flour, black pepper, peppercorn, vegetable oil, squid, spring onion, red chilli, cucumber, red onion, rice wine vinegar, caster sugar and fish sauce.
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