Salt & pepper squid

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• KathrynV

  23 April 2008

  KathrynV rated and commented on this recipe

  

  Delicious! I have made this twice now - both times for dinner parties and both times it has been a resounding success. My brother-in-law now thinks I am the world's greatest cook! We like our food slightly spicier, so I added slightly more chilli-flakes.

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• redsnapperuk

  23 July 2008

  redsnapperuk commented on this recipe

  I made this up last night for my family and was surprised at how much my kids loved it (5yo and 2yo). I didn't have the Szechuan peppercorns so I used blackpepper. Will absolutely be making this again and again!!!!

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• Annemie Bekker

  07 September 2008

  Annemie Bekker rated and commented on this recipe

  

  Love it!

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• JenS

  25 March 2009

  JenS rated and commented on this recipe

  

  Very tasty! Second time we left out peppercorns and added more chilli flakes and swapped sea salt for garlic salt - just for a change and served with the lemon, garlic mayo and some rocket. Perfect!

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• elliecopter

  16 May 2009

  elliecopter rated and commented on this recipe

  

  The best squid recipe ever

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• itsame

  08 August 2009

  itsame rated and commented on this recipe

  

  This is a fab recipe although next time I would add a little more of both the peppercorns and chilli flakes for a bit more spice. I also garnished with some chopped garlic and spring onions fried off in a some dark soy, which went down a treat :)

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• callingpiper

  18 August 2009

  callingpiper rated and commented on this recipe

  

  yum

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• Jules

  13 April 2010

  Jules commented on this recipe

  So easy and the result is delicious !!! I tend to add a little more chilli flakes for that extra spice !!!

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• runningkitten

  07 September 2010

  runningkitten rated and commented on this recipe

  

  Delicious, and was really surprised at how cheap squid is! I served this on a bed of rocket and was very pleased with myself! The only warning I would give is ensure that the fat really is as hot as it can get as intitially i put the squid in to early and the flour doesnt go crispy which is horrid, but as long as your fat is hot it will be a success!

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• penguin

  15 October 2010

  penguin rated and commented on this recipe

  

  The perfect starter - quick and easy, yet looks impressive and tastes delicious! Groundnut oil really does enhance the flavour of deep frying. I just used black peppercorns, and garnished with chopped fresh chilli and a bit of fresh coriander. Good enough for a dinner party, I'll be serving this tomorrow as our starter when friends are round.

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• Yum Yum

  05 January 2011

  Yum Yum rated and commented on this recipe

  

  I absolutely love this recipe! Unfortunately my boyfriend is allergic to nuts, does anyone have any suggestions for a different type of oil that will get hot enough and taste great?

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• Karin

  27 January 2011

  Karin rated this recipe

  

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• smokey

  09 February 2011

  smokey rated and commented on this recipe

  

  The Best!!! Must try everyone.

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• eve_olution

  11 March 2011

  eve_olution commented on this recipe

  @ YumYum, to avoid the nut allergy problem you could you grapeseed oil.

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• itsaimii

  07 May 2011

  itsaimii rated this recipe

  

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• Gary

  08 May 2011

  Gary rated and commented on this recipe

  

  Excellent, converted my wife to squid

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• Bluedude

  26 August 2011

  Bluedude rated and commented on this recipe

  

  Made this tonight, loved it, wouldn't change it at all..

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• Fossegirl

  09 September 2011

  Fossegirl commented on this recipe

  Made this and it was delicous. However, then found another recipe which required you to do the following after cooking the squid. Add ginger, garlic, chinese five spice, coriander powder, 1 chicken stock cube powder,salt and pepper and two tablespoons of Shaorxing Wine or substitue with Gin and cook for a couple of minutes then add squid back into the wok for a minute and serve. I added a little water as well. It was to die for and my husband who doesn't eat squid loved it.

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• Hannah

  01 October 2011

  Hannah commented on this recipe

  Imade this but I didn't have ant cornflour so I just added a bit more flour. I also dipped the squid in egg before the flour and it was yuuuuummmmmmmyyy!will definately make again!

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• chocoholic

  22 October 2011

  chocoholic commented on this recipe

  Umm� won't the squid go rubbery if we cook it straight away in oil ?

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Ingredients

• 1 tbsp Szechuan peppercorns
• 1 tsp chilli flakes
• 1 tbsp sea salt flakes
• 4 tbsp plain flour
• 4 tbsp cornflour
• 400g squid , cleaned
• groundnut oil for deep frying
• lemon wedges to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 1 tbsp Szechuan peppercorns
• 1 tsp chilli flakes
• 1 tbsp sea salt flakes
• 4 tbsp plain flour
• 4 tbsp cornflour
• 400g squid , cleaned
• groundnut oil for deep frying
• lemon wedges to serve

416 kcalories, protein 32.8g, carbohydrate 30.6g, fat 18.9 g, saturated fat 2.9g, fibre 0.5g, salt 4.33 g

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