Spicy pepper squid

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Yields2 Servings
 3 large tubes squid (cleaned) ½ tsp of sea salt flakes 1 tsp of crushed black pepper 1 tbsp of coriander (washed and dried) 1 tsp of red chilli (deseeded and finely diced) 1 tsp of sesame oil 1 tsp of garlic (finely chopped) 10ml light soy sauce 10g cornflour 2 spring onions 1 tsp of red chilli (sliced) 1 wedge of lemon 300ml of vegetable oil (to fry)
1

Cut the squid in half along the longest length. Open up both halves and place them onto the chopping board. Remove the bone or quill. Score the squid. Once you have scored it one way, turn the squid and score along the length again. You should be left with a criss-cross pattern. Cut the squid into 1-inch squares.

2

In a mixing bowl add the sea salt, crushed black pepper, coriander, finely diced red chilli, sesame oil, garlic and light soy. Mix this well then add the diced squid pieces. Make sure that all the squid has been coated in the marinade.

3

Place a heavy based saucepan onto the hob and add the vegetable oil (it needs to be at least halfway full). Turn on the heat and bring the oil up to the temperature (190C). When the oil is hot prepare your squid for frying.

4

Place the cornflour into a bowl then in small batches coat the squid in the cornflour then place the squid in the pan. Deep-fry the squid for 2 minutes, moving the squid in the pan whilst cooking, then remove the squid and place it onto kitchen paper. Repeat with the remaining squid. Once the all the squid has to be fried and drained place it onto the serving plate with your rice or salad and sprinkle the spring onion and sliced red chilli over the top. Squeeze the lemon over all the squid. Serve with some warm Japanese white rice or salad.

CategoryCuisine

Ingredients

 3 large tubes squid (cleaned) ½ tsp of sea salt flakes 1 tsp of crushed black pepper 1 tbsp of coriander (washed and dried) 1 tsp of red chilli (deseeded and finely diced) 1 tsp of sesame oil 1 tsp of garlic (finely chopped) 10ml light soy sauce 10g cornflour 2 spring onions 1 tsp of red chilli (sliced) 1 wedge of lemon 300ml of vegetable oil (to fry)

Directions

1

Cut the squid in half along the longest length. Open up both halves and place them onto the chopping board. Remove the bone or quill. Score the squid. Once you have scored it one way, turn the squid and score along the length again. You should be left with a criss-cross pattern. Cut the squid into 1-inch squares.

2

In a mixing bowl add the sea salt, crushed black pepper, coriander, finely diced red chilli, sesame oil, garlic and light soy. Mix this well then add the diced squid pieces. Make sure that all the squid has been coated in the marinade.

3

Place a heavy based saucepan onto the hob and add the vegetable oil (it needs to be at least halfway full). Turn on the heat and bring the oil up to the temperature (190C). When the oil is hot prepare your squid for frying.

4

Place the cornflour into a bowl then in small batches coat the squid in the cornflour then place the squid in the pan. Deep-fry the squid for 2 minutes, moving the squid in the pan whilst cooking, then remove the squid and place it onto kitchen paper. Repeat with the remaining squid. Once the all the squid has to be fried and drained place it onto the serving plate with your rice or salad and sprinkle the spring onion and sliced red chilli over the top. Squeeze the lemon over all the squid. Serve with some warm Japanese white rice or salad.

Spicy pepper squid