SALT & PEPPER SQUID
Crispy but tender squid with a hum of pepper heat, complemented by fragrant herbs, crispy garlic and a hit of vinegar - this is my evolution of the classic dish that I know you all love. Traditionally, it comes from Cantonese cuisine, where heat was achieved using finely ground peppercorns, but I couldn't resist adding a few chillies here for double pleasure.
Provided by Jamie Oliver
Categories Starters Jamie's Comfort Food Seafood Dinner Party Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Pick the mint leaves into a small bowl of cold water to ensure they stay super-fresh.
- Trim the spring onions and halve across the middle, then finely slice lengthways and add to the water bowl.
- Pat the squid dry with kitchen paper, then use a regular eating knife to lightly score the inside of the squid at ½cm intervals at an angle. Turn the squid through 90° and do the same again to create a criss-cross pattern.
- When you're ready to cook, just under half fill a large sturdy pan with oil - the oil should be 8cm deep, but never fill your pan more than half full - and place on a medium-high heat. Use a thermometer to tell when it's ready (170°C), or add a piece of potato and wait until it turns golden - that's the sign that it's ready to go.
- While it heats, tip 1 heaped tablespoon of white pepper and the flour into a large bowl with a pinch of sea salt. Add the squid, toss and mix together to coat, then leave in the flour for a few minutes while you prick the chillies - if some are bigger, halve and deseed them first - then peel and finely slice the garlic 1mm thick, ideally on a mandolin (use the guard!).
- When you're ready to fry, add half the squid and chillies - it's important to cook in two batches so you don't overcrowd the pan. When it's all looking golden and lovely (after about 1½ minutes), add half the garlic for a final minute.
- Use a slotted spoon to scoop everything into a bowl or pan lined with kitchen paper to drain while you cook the second batch.
- Whip out the paper, then cut the squid into bite-sized pieces and return to the bowl. Drizzle with the vinegar, add a good pinch of seasoning, the drained mint leaves and spring onion curls, toss it all together and serve right away.
Nutrition Facts : Calories 343 calories, Fat 18.7 g fat, SaturatedFat 2.4 g saturated fat, Protein 22.6 g protein, Carbohydrate 22.6 g carbohydrate, Sugar 1 g sugar, Sodium 1.4 g salt, Fiber 1.1 g fibre
SALT & PEPPER SQUID
Crisp, spicy coating and hot, tender squid make an irresistible combination
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Serves 4 as a starter or as a main alongside other dishes
Number Of Ingredients 13
Steps:
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium
SALT AND PEPPER SQUID OR CALAMARI WITH CUCUMBER SALAD
This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.
Provided by Chef floWer
Categories Octopus
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
- Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
- Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
- Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.
Nutrition Facts : Calories 319.6, Fat 18.2, SaturatedFat 3, Cholesterol 291.8, Sodium 799, Carbohydrate 15.5, Fiber 3.5, Sugar 4.7, Protein 25.6
SALT AND PEPPER SQUID
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily.
- When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.
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.
Provided by Mel Zlotkowski
Categories Squid
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Place into a mortar and pestle and cool.
- Once cool, grind with the mortar and pestle to a fine consistency.
- Mix through the rice flour (tempura batter/ flour).
- Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).
- Cut squid into thin strips (or score lightly with knife and cut into larger pieces).
- 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.
- Drain on absorbent paper and place onto your plate.
- To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges.
- Great with an Asian beer!
- I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender.
More about "mels salt pepper squid food"
SALT AND PEPPER SQUID - ANG SARAP
From angsarap.net
Reviews 4Servings 5Cuisine ChineseCategory Main Course
- In a large container that you can tightly cover mix together cornstarch, salt and freshly ground black pepper.
- When the oil is very hot (not smoking) drop squid pieces small batches at a time, cook for a maximum of 2 minutes. Be careful squid will splatter as it contains a lot of water.
SALT AND PEPPER SQUID | JEREMY PANG RECIPES - RED …
From redonline.co.uk
Servings 3-6Total Time 40 minsCategory Fish
- Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking). Place the squid tubes and tentacles in a mixing bowl and cover with the cornflour, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well. After shaking, use your fingers to massage the cornflour into the squid until each piece is separate and is as dry as possible. Add more cornflour if necessary. Finely chop the garlic and chillies. Finely slice the spring onions. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
- Carefully add the squid pieces and deep-fry for 2–3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper. In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chilli, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.
- TIP: Make sure you add the squid to the wok immediately as the chillies will kick up a lot of smoke in the pan if you hang around!
SALT AND PEPPER SQUID - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (1)Total Time 35 minsCategory SnackCalories 401 per serving
- Trim the squid and then slice the tubes into 1/2 inch square pieces. Then rinse well and dry with kitchen paper.
- Chop the fresh peppers into small circles. Marinate with salt and pepper for around 10 minutes. And then add starch and egg. Mix well.
- Heat up enough oil in a deep pot until 170 degree C. You can test the oil temperature by adding one piece. The squid should be floating seconds after touching the oil. Deep fry all the squid by small batches.
SALT AND PEPPER SQUID RECIPE - EGG WAN'S FOOD ODYSSEY
From eggwansfoododyssey.com
Servings 3Total Time 50 minsCategory Main Dish
SALT AND PEPPER SQUID RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8-10Total Time 45 minsCategory Lunch
NEIL PERRY'S SALT AND PEPPER SQUID RECIPE RECIPE | GOOD …
From goodfood.com.au
Servings 2-3Total Time 30 minsCategory Main-Course
- 1. To make the spiced salt, heat a small frying pan over medium-high heat and add the salt. Stir for 30 seconds, just to warm, and remove from the heat. Transfer to a small mortar and pestle, and add the pepper to crush, mixing well.
- 2. Combine all the batter ingredients and half a cup of cold water in a large bowl. Dip the squid pieces in the cornflour and sprinkle with half the spiced salt, then add squid to the batter.
- 3. In a wok with a thermometer on the side, heat the oil to 180 degrees. Gently place the squid in the hot oil and move around with chopsticks to stop the pieces from sticking together. Fry for a couple of minutes until golden brown, remove from the oil and place on a plate with kitchen paper to drain.
- 4. Quickly but carefully pour the oil off into a stainless-steel container, place wok back on the heat and add two tablespoons of oil, add the garlic, ginger and spring onion and fry for a moment then add the drained squid and toss around with remaining salt. Remove from the wok to a plate and garnish with sprigs of coriander.
CRISPY AND LIGHT AIR FRYER CALAMARI - MY SUGAR FREE …
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4.7/5 (6)Total Time 20 minsCategory Dinner, LunchCalories 271 per serving
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From chinayummyfood.com
5/5 (5)Total Time 30 minsCategory SnackCalories 336 per serving
- Beat 1 egg in a bowl, and add 1 pinch of salt and pepper. Dip Squids in the egg and then wrapped in 1 layer of starch.
- Heat a wok with oil, and fry the squids for a while, transfer it on a plate and absorb the oil with oil-absorbing paper.
- Chop the onion, green pepper and red peppers in the chopping board. Heat a wok with oil, and stir-fry them well until fragrant.
- Add the squids and stir-fry evenly. Sprinkle 1 pinch of salt and pepper in the wok. Mix them well and sprinkle green onion. Transfer them on a plate and serve.
CRUNCHY GARLIC SALT AND PEPPER SQUID - WHOLE FOOD BELLIES
From wholefoodbellies.com
4.7/5 (26)Total Time 20 minsCategory AppetizerCalories 140 per serving
- Remove the tentacles and cut down the center of the squid so that it is laying open flat. If you have skin on there then peel it off (it is a purplish color).
- Pound the cilantro (coriander) roots, salt, pepper and garlic cloves in a mortar and pestle until it resembles a coarse paste.
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