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Salt & pepper squid

Salt & pepper squid

A Vietnamese dinner made with seafood. Ready in about 27 minutes. Difficulty: medium.

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

  • 14 oz squid

Fresh & other

  • 3 oz corn flour
  • 3 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
  • Sliced green onion Shopping tip: Green onions (scallions).
  • Sliced green chile Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
  • 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
  • ½ cucumber
  • 1 red onion
  • 1 tbsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.

Sauces & oils

  • For frying sunflower oil
  • ⅓ cup + 1 tbsp rice vinegar
  • 2 tsp fish sauce
Spices & seasonings (2): black pepper, szechuan peppercorn
  • 2 tsp black pepper
  • 2 tsp szechuan peppercorn

How to make it

Steps in our own plain words.

  1. To make the dipping sauce.

  2. Mix all the ingredients in a little bowl until the sugar has dissolved.

  3. Set aside.

  4. Mix your cornflour plus plain flour using both peppers plus 2 tsp sea salt in a big bowl.

  5. Set aside.

  6. Line a tray using kitchen paper plus make sure you have more salt.

  7. Sprinkle with.

  8. Heat around 3 inches of oil to 350°F in deep fryer, wok or deep pan.

  9. If you don’t have thermometer, you can test it using cube of bread – it should brown.

  10. Do it in 20 secs.

  11. Coat the squid fully with the flour mix.

  12. Fry in batches for around 2 mins each until crisp.

  13. Use a slotted spoon to lift out your squid.

  14. Drain on the kitchen paper.

  15. Sprinkle with a little more salt.

  16. Dish up your squid scattered using your spring onion plus chilli, using the dipping sauce on the side.

On the side: Cucumber salad

A side we added to round out the meal. It is not part of the original recipe.

How to make it (10 min)
  1. Thinly slice the cucumbers.
  2. Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.

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Recipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.