Friday, 25 June 2010
Salt and Pepper Squid
One of my favourite dishes is salt and pepper squid, when it done light and the batter is crispy! I usually order this when I order chinese food, but not many restaurants do it well and it certainly dosen’t travel well if you have ordered takeout/delivery!
I had a taste for it today, but wanted to try something quick and easy and fuss free (and I couldn’t find a recipe to follow for the “right”salt and pepper squid). So I made it up to see how it would go.
I sliced up half of a red chilli and some shallots (green onion). 3 small squid tubes split down the middle and then I scored the inside of the squid tube to make a criss cross pattern before cutting it into squares that were about 2cm2. In a bowl I placed all purpose flour, salt, ground white pepper and a good pinch of paprika, mixed it all up and placed the squid in the flour to coat.
Deepfried in vegetable oil for a few minutes and just before taking the squid out I threw in the sliced chilli and shallots until softened and starting to crisp.
Using a slotted spoon or a wire scoop, scoop out the squid, chilli and shallots and drain the squid on paper towel. I then sprinkled with sea salt and served with a wedge of lemon.
It was tasty, the squid was just cooked and still creamy, but not enough chilli and it wasn’t as crispy as I would have liked, perhaps I should have left it a minute longer. I also need to find a good batter to coat it to make it crispy. It wasn’t the local chinese restaurant version but it definitely hit the spot.