Australian Salt and Pepper Squid
Crisp five-spice squid with sweet chilli — pub-and-party food at its most addictive.
- Total
- 35 min
- Serves
- 4
A fast Australian-Chinese favorite: squid tossed in seasoned flour with five-spice, flash-fried until tender and crisp, then showered with coriander and served with sweet chilli sauce. Salt-and-pepper squid is pub-and-party food at its best — crunchy, light and addictive. The five-spice and sesame oil give it that takeaway-shop allure.
Ingredients
- 400g Squid
- 3 tablespoons Oil
- 1/2 teaspoon Chinese five spice powder
- Dash Sesame Seed Oil
- Sprigs of fresh Coriander
- Drizzle sweet chilli sauce
Instructions
- Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.
- Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
- Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.
Nutrition (per serving)
- Calories
- 250
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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