Ad

For the chilli dressing

Nutrition: per serving

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

Method

  • step 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.

  • step 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.

  • step 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.

  • step 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

Ad

Comments, questions and tips (2)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.4 ratings

veebear

A star rating of 5 out of 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

A star rating of 3 out of 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.

Ad
Ad
Ad