Salt & pepper squid with roast chilli dressing

Salt & pepper squid with roast chilli dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 5 mins

Skill level

Moderately easy

Servings

Serves 6 with other dishes

This sophisticated recipe puts a new spin on party food, great for a family celebration

Nutrition and extra info

Nutrition info

Nutrition

kcalories
191
protein
16g
carbs
16g
fat
8g
saturates
1g
fibre
1g
sugar
3g
salt
4.87g

Ingredients

  • 500g (cleaned weight) medium-size squid
  • 2 tsp white peppercorns
  • 4 tsp flaky sea salt
  • 100g plain flour
  • groundnut or vegetable oil, for frying

For the chilli dressing

  • 1 long dried chilli, roasted and deseeded
  • 1 tbsp palm sugar or light muscovado sugar
  • juice 1 lime
  • 50ml fish sauce

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, December 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
veebear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious, added some chilli flakes to the seasoned flour for extra oomph.
You need to be careful to fry only a few pieces at a time, but it's wonderfully crispy and really impressed my boyfriend!

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't have any white peppercorns so had to use black. My oil became dirty very quickly so I had to change it which made the whole process rather longwinded. Would probably try a different recipe instead of this one again.

Questions

Tips