Salt and pepper squid

CategoryDifficultyIntermediate

Treat your guests to classic Vietnamese salt and pepper squid.
Notes

Serves 6 as part of a menu.

Yields6 Servings
Prep Time20 minsCook Time6 minsTotal Time26 mins
 400 g cleaned calamari hoods
  cup potato flour
 1 tbsp sea salt
 1 ½ tsp ground white pepper
 ½ tsp Chinese five spice
 Vegetable oil, for shallow frying
 1 long red chilli, thinly sliced
 1 green onion, thinly sliced diagonally
1

Preheat oven to 160°C/140°C fan-forced. Cut calamari in half. Score inside flesh and cut into 3cm pieces.

2

Combine flour, salt, pepper and Chinese five spice in a snap-lock bag. Add enough oil to a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat.

3

Add a third of the calamari to flour mixture. Toss to coat, shaking off excess mixture. Cook, turning, for 2 minutes or until light golden. Transfer to a greased baking tray. Place in oven to keep warm while cooking remaining calamari. Serve sprinkled with chilli and green onion.

Ingredients

 400 g cleaned calamari hoods
  cup potato flour
 1 tbsp sea salt
 1 ½ tsp ground white pepper
 ½ tsp Chinese five spice
 Vegetable oil, for shallow frying
 1 long red chilli, thinly sliced
 1 green onion, thinly sliced diagonally

Directions

1

Preheat oven to 160°C/140°C fan-forced. Cut calamari in half. Score inside flesh and cut into 3cm pieces.

2

Combine flour, salt, pepper and Chinese five spice in a snap-lock bag. Add enough oil to a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat.

3

Add a third of the calamari to flour mixture. Toss to coat, shaking off excess mixture. Cook, turning, for 2 minutes or until light golden. Transfer to a greased baking tray. Place in oven to keep warm while cooking remaining calamari. Serve sprinkled with chilli and green onion.

Salt and pepper squid

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