Salt & pepper squid with roast chilli dressing

Salt & pepper squid with roast chilli dressing

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(2 ratings)

Prep: 20 mins Cook: 5 mins

More effort

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:

  • kcal191
  • fat8g
  • saturates1g
  • carbs16g
  • sugars3g
  • fibre1g
  • protein16g
  • salt4.87g
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Ingredients

  • 500g (cleaned weight) medium-size squid
    Squid

    Squid

    s-kwid

    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 2 tsp white peppercorns
  • 4 tsp flaky sea salt
  • 100g plain flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • groundnut or vegetable oil, for frying

For the chilli dressing

  • 1 long dried chilli, roasted and deseeded
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tbsp palm sugar or light muscovado sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 50ml fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

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.

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Comments (2)

veebear's picture
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
3

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.

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