A classic Cantonese favourite for seafood lovers, Salt & Pepper Squid is a dish that perfectly balances crispiness with a punch of flavor. Featuring tender pieces of squid lightly coated in a seasoned batter and fried to golden perfection, it’s a crowd-pleasing appetizer or main dish. The subtle heat from cracked black pepper and the savory touch of sea salt combine to create a truly irresistible taste experience.
Ingredients
- 750g squid tubes.
- 1/2 tsp Sichuan peppercorns
- 1 tsp sea salt flakes
- 2 tbsp sunflower oil
- 1 red chilli, thinly sliced on the diagonal
- 3 spring onions, sliced on the diagonal
- Freshly ground black pepper
For the salad:
- 1/4 cucumber, peeled, halved and seeded
- 50g beansprouts
- 2 tsp dark soy sauce, 2 tsp toasted sesame oil
- 1/4 tsp caster sugar.
- pinch of sea salt
Instructions
- Score the squid diagonally then cut into matchbox size pieces.
- For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and set aside.
- Whisk together the soy sauce, sesame oil, sugar and salt.
- Heat a deep frying pan. Add the black and sichuan peppercorns and dry-roast for a few seconds,
- Shake the pan now and then, until they darken slightly. Coarsely crush, then stir in the sea salt flakes.
- Heat a wok over a high heat and add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured.
- Add the red chilli and spring onions and toss together very briefly.
- Serve immediately, with the salad.
