Vietnamese Salt and Pepper Squid
Crisp Szechuan-peppered squid with cooling pickle — hot, crunchy and irresistible.
- Total
- 35 min
- Serves
- 4
A Vietnamese-style salt-and-pepper squid: squid dusted in flour and Szechuan peppercorns, fried crisp and tossed with chilli, spring onions and a quick pickle of cucumber and red onion. The numbing pepper, the crisp squid and the cool pickle make every bite a balance of hot, crunchy and fresh. It's irresistible bar food.
Ingredients
- 85g Corn Flour
- 85g Plain Flour
- 2 tsp Black Pepper
- 2 tsp Szechuan Peppercorns
- For frying Sunflower Oil
- 400g Squid
- Sliced Spring Onions
- Sliced Green Chilli
- 1 chopped Red Chilli
- 1/2 Cucumber
- 1 chopped Red Onions
- 100 ml Rice Vinegar
- 1 tablespoon Caster Sugar
- 2 tsp Fish Sauce
Instructions
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside.
- Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan.
- Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Lift out with a slotted spoon, drain on kitchen paper and sprinkle with a little more salt.
- Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
Nutrition (per serving)
- Calories
- 450
- Protein
- 25 g
- Fat
- 15 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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