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Salt and Pepper Squid
By Andy | May 4, 2008
Salt and Pepper Squid
Serves 4
Prep time : 15 minutes
Cooking time : 1 minutes
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Ingredients
800 grams cleaned squid hoods and flaps.
2 eggs.
2 tablespoons light soy sauce.
2 cloves of garlic crushed.
2 teaspoons rock salt.
2 teaspoons sechuan pepper corns.
2 teaspoons black pepper corns.
1/2 cup of corn flour.
Oil for deep frying.
Method
Combine egg, soy and garlic in a bowl and whisk to combine.
Cut the tubes open, score the inside of each into a fine diamond pattern, then cut into bit sized pieces.
Score the flaps and cut into bit size pieces.
Add the squid to the egg mix, coat well and marinade for 4 hours.
When squid is ready to be cooked, combine the rock salt sechuan and black pepper corns in a spice grinder and grind until powdery.
Sift into medium sized freezer bag using a tea strainer, add the cornflour and toss well to combine.
Drain the excess egg from the squid, add to the bag and toss to coat well.
Shake off excess flour.
Cook in 2 batches for no more than 1 minute a time.
Serving
Serve immediately with flavoured rice, a fresh green salad and a little sweet chili sauce to dip the squid in.
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