Vietnamese · seafood

Salt & pepper squid

Name: Salt & pepper squid
Yield: 4 servings
Cuisine: Vietnamese
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Corn Flour85 g
Plain Flour85 g
Black Pepper2 tsp
Szechuan Peppercorns2 tsp
Sunflower Oil
Squid400 g
Spring Onions
Green Chilli
Red Chilli1
Cucumber½
Red Onions1
Rice Vinegar100 ml
Caster Sugar1 tbsp
Fish Sauce2 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.