Salt & Pepper Crispy Squid

Name: Salt & Pepper Crispy Squid
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 800 g squid, tubes (hoods); 1 tablespoon flour; 1 tablespoon cornflour; 1 tablespoon salt; 2 teaspoons white pepper; 2 cups clean vegetable oil (for cooking, wok); 2 red chilies, chopped; 2 green chilies, chopped; 1/2 cup chopped spring onion; 2 tablespoons garlic, roughly chopped; 1/4 cup lime juice; 1 tablespoon palm sugar or 1 tablespoon light brown sugar; 1 cup coriander leaves, roughly chopped

Submitted by cherrys eats

"I've cooked this several times and just love it, so long as the squid is very dry you can flour in advance, lay out single layer, cover and refrigerate for up to 2 hours. It's a great starter for Thai steamed fish or Malay fish curry."

Download

Ready In:: 20mins
Ingredients:: 13
Serves:: 4

ingredients

800 g squid, tubes (hoods)
1 tablespoon flour
1 tablespoon cornflour
1 tablespoon salt
2 teaspoons white pepper
2 cups clean vegetable oil (for cooking, wok)
2 red chilies, chopped
2 green chilies, chopped
¹⁄₂ cup chopped spring onion
2 tablespoons garlic, roughly chopped
¹⁄₄ cup lime juice
1 tablespoon palm sugar or 1 tablespoon light brown sugar
1 cup coriander leaves, roughly chopped

directions

Cut the tubes open and check that they are really clean.
Open them up from one side and lay them with the inside surface facing up. With a really sharp knife, make slanted cuts into the flesh of the squid at 5mm intervals - only shallow, don't cut through.
Reverse and do it from the opposite direction to make diamond shapes.
Then cut the tubes into wide strips and toss into the flours, salt and pepper. Shake off any excess - I find a sieve works best.
When ready to cook, heat the oil to just smoking and add half of the squid sections.
Cook until they are a pale golden brown. Drain on paper towelling. Repeat with the remaining squid.
For the sauce, combine the rest of the ingredients.
To serve, pile the squid into a shallow serving plate and pour over half of the dessing.
Serve the rest of the dressing separately.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

cherrys eats

4 Recipes

Originally from Sydney, I have been living in WA for the last 20 odd years interspersed with stints in the UK, Bougainville PNG, and SE Asia. I have been in the Pilbara for the last couple of years. I love cooking but these days, due to the number of hours I work I have little time to indulge in anything that requires long cooking or preparation. My alltime favourite cookbook is the Complete Asian Cookbook by Charmaine Solomon. I've had one since it was first published in 1976 - I'm now on my THIRD!!!!! As an avid collector of cookbooks my shelves are groaning, so I use the net quite a bit. I love the idea of trying well loved recipes and the feedback from ratings is great!

View Full Profile