Ingredients
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300
-
3
-
1
-
1
-
75
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Chinese Crisp – Fried Salt and Pepper Squid, This is one of my all time favourite Chinese dishes Baby squid are best for this recipe as they cook quickly and are tender , Excellent, you can’t go wrong (well maybe shasha can) with this recipe it’s a winner It’s a regular for us and always tender cheers and thanks
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Steps
|
1
Done
|
Slit Each Squid Body Open Along One Side With a Sharp Knife Then Score the Inside of Each in a Criss Cross Pattern. |
|
2
Done
|
Set Aside With the Tenticles. |
|
3
Done
|
Heat 5 Cm of Vegetable Oil in the Base of a Deep Frying Pan. |
|
4
Done
|
Place the Sea Salt and the Peppercorns in a Pestle and Mortar and Crush Coarsely Together. |
|
5
Done
|
Stir Into the Cornflour, Then Toss With the Squid to Coat. |
|
6
Done
|
Cook the Chillies and Salad Onions in the Hot Oil For 30 Seconds Then Scoop Them Out With a Mesh Spoon and Drain on Kitchen Paper. |
|
7
Done
|
Cook the Squid Body and Tentacles in the Pan For 2 Minutes Until It Rolls Up and Turns Crisp and Lightly Golden. |
|
8
Done
|
Transfer the Squid to a Plate, Scatter Over the Crispy Chilli and Salad Onions and Serve With Soy Sauce For Drizzling and Lemon Wedges For Squeezing Over. |
