Recipes : Salt & pepper squid

Salt & pepper squid

Try this quick Asian way with squid, just add a squirt of lemon for an easy summer lunch
  • 1 tbsp Szechuan peppercorns
  • 1 tsp chilli flakes
  • 1 tbsp sea salt flakes
  • 4 tbsp plain flour
  • 4 tbsp cornflour
  • 400g squid , cleaned
  • groundnut oil for deep frying
  • lemon wedges to serve

Method

  1. Crush together the peppercorns, chilli flakes and sea salt with a pestle and mortar then mix with the flours. Slit the squid hoods down one side, open out then score the inside lightly in a criss-cross pattern. Cut into bite-size pieces.
  2. Fill a large pan or wok 1/3 full with oil. Heat until a cube of bread browns in 30 seconds. Coat the squid pieces in the flour, shaking off the excess, and fry for 1-2 minutes or until golden. Serve with lemon wedges.

416 kcalories, protein 32,8g, carbohydrate 30,6g, fat 18,9 g, saturated fat 2,9g, fibre 0,5g, salt 4,33 g