Learn . Laugh . Eat

Salt & Pepper Squid

Prep:

Cook:

Crispy perfectly seasoned squid,

  • 500g baby Squid

  • 1 cup seasoned corn flour

  • 3 cloves garlic

  • 2 chillies

  • ½ teaspoon salt

  • Plenty of pepper

Preparation

  • Clean out the innards and peel off the skin membrane, wash the squid thoroughly, and then dry with a clean tea towel

  • Cut off the tentacles from just below the beak

  • Cut the squid tubes in half to form 2 flat pieces. Scour the flat squid pieces diagonally in both directions to form a diagonal criss-cross pattern along 1 side of each piece

  • Place in a prep bowl along with the legs

  • Cover the squid with the seasoned corn flour and cover with a plate or lid which fits over the top of the bowl

  • Hold the bowl and lid tight and shake to mix the corn flour in well

  • After shaking, massage the corn flour into the squid. Each piece should be separate and as dry as possible. If need be, add more corn flour until a dry, separate consistency is reached

  • Finely chop the garlic and chillies and place in a small prep bowl

Cooking

  • Deep fry the squid at 190° for 3-5 minutes until the pieces start to brown

  • Drain off excess oil

  • Heat 1 tablespoon vegetable oil in a wok to high heat

  • Throw in the chillies and garlic

  • Add the squid and season well with salt and plenty of pepper (twice as much)

Serving

  • Serve immediately on large plate

  • 500g baby Squid

  • 1 cup seasoned corn flour

  • 3 cloves garlic

  • 2 chillies

  • ½ teaspoon salt

  • Plenty of pepper


Preparation

  • Clean out the innards and peel off the skin membrane, wash the squid thoroughly, and then dry with a clean tea towel

  • Cut off the tentacles from just below the beak

  • Cut the squid tubes in half to form 2 flat pieces. Scour the flat squid pieces diagonally in both directions to form a diagonal criss-cross pattern along 1 side of each piece

  • Place in a prep bowl along with the legs

  • Cover the squid with the seasoned corn flour and cover with a plate or lid which fits over the top of the bowl

  • Hold the bowl and lid tight and shake to mix the corn flour in well

  • After shaking, massage the corn flour into the squid. Each piece should be separate and as dry as possible. If need be, add more corn flour until a dry, separate consistency is reached

  • Finely chop the garlic and chillies and place in a small prep bowl

Cooking

  • Deep fry the squid at 190° for 3-5 minutes until the pieces start to brown

  • Drain off excess oil

  • Heat 1 tablespoon vegetable oil in a wok to high heat

  • Throw in the chillies and garlic

  • Add the squid and season well with salt and plenty of pepper (twice as much)

Serving

  • Serve immediately on large plate
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