Ingredients
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10 - 20
-
3
-
2
-
2
-
500
-
1
-
500
-
2
-
2
-
-
-
-
-
-
Directions
Mel’s Salt & Pepper Squid, I introduced my friends and family to salt and pepper squid at our local Chinese restaurant Now it doesn’t matter which Chinese restaurant we go to – this is the only dish that we order 2 serves of This tasty version I adapted from Neil Perry’s recipe (appears on the Australian Lifestyle channel website) I found the tempura batter a great substitute for the rice flour , Great recipe Mel! I’ve been looking for the right combination of peppers and salt for a while I did find it needed a little more salt, but you can always taste the first batch and add more if required I served this as an entree on Christmas Day on top of a salad of rocket, avocado and cucumber with a sweet tamari dressing My coeliac BIL was happy To make the squid softer, I soaked for 5 hours or so in milk
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Steps
|
1
Done
|
Dry Roast Spices (salt, Both Types of Peppercorns and Chilli) in a Pan Over a Low Heat Until Salt Starts to Turn Golden and Spices Fragrant. |
|
2
Done
|
Place Into a Mortar and Pestle and Cool. |
|
3
Done
|
Once Cool, Grind With the Mortar and Pestle to a Fine Consistency. |
|
4
Done
|
Mix Through the Rice Flour (tempura Batter/ Flour). |
|
5
Done
|
Heat Oil in a Wok or Saucepan to 180 Degrees Celsius (a Sugar Thermometer Is the Safest and Best Way to Check Your Temperature). |
|
6
Done
|
Cut Squid Into Thin Strips (or Score Lightly With Knife and Cut Into Larger Pieces). |
|
7
Done
|
Dust Lightly in the Flour Mix and Cook a Small Batch at a Time to Retain the Heat in the Wok to Give Your Squid Crunch. |
|
8
Done
|
Drain on Absorbent Paper and Place Onto Your Plate. |
|
9
Done
|
to Serve Sprinkle Some Chopped Coriander Over the Top, a Bit More Salt If You Wish and Add Some Lime Wedges. |
|
10
Done
|
Great With an Asian Beer! |
|
11
Done
|
I Hope That You Give It a Try'cause It's not Stringy and not Too Fishy- It Ends Up Really Tender. |
