Recipes - Vietnamese

Salt and Pepper Squid
SaltPepperSquid


Succulent squid deep fried and sprinkled with a dash of pepper and salt. Could it have been easier than this? Try it for a quick finger food when you plan an impromptu party.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Vietnamese









Ingredients:

3 (about 600g) large cleaned squid hoods
1L (4 cups) vegetable oil
40g (1/4 cup) plain flour
1 tsp salt
1 tsp ground white pepper
1 tsp Chinese five-spice
1/2 tsp chilli powder
Lemon wedges and soy sauce with sliced fresh red chilli, to serve




Steps:

1. Use a sharp knife to cut through one side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
2. Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil – it should turn light golden in 10 seconds)
3. Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
4. Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
5. Serve immediately with lemon wedges and chilli soy sauce.


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Salt and Pepper Squid

Salt and Pepper Squid

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Succulent squid deep fried and sprinkled with a dash of pepper and salt. Could it have been easier than this? Try it for a quick finger food when you plan an impromptu party.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Vietnamese
Ingredients

3 (about 600g) large cleaned squid hoods
1L (4 cups) vegetable oil
40g (1/4 cup) plain flour
1 tsp salt
1 tsp ground white pepper
1 tsp Chinese five-spice
1/2 tsp chilli powder
Lemon wedges and soy sauce with sliced fresh red chilli, to serve

Instructions

1. Use a sharp knife to cut through one side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
2. Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil – it should turn light golden in 10 seconds)
3. Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
4. Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
5. Serve immediately with lemon wedges and chilli soy sauce.

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