Salt & Pepper Squid

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You May have previously read that I love(d) salt & Pepper Squid when we used to get Chinese. I have made Salt & Pepper Pork Belly a few times and it is divine. I believe there is no better fat on this planet than the chewy or crunchy (depending on how you cook it) fat of pork belly.

I have absolutely no idea why I haven’t just bought squid and done this dish before now, although I am definitely an airhead at times so this may be a valid excuse!

Most supermarkets nowadays have prepared squid available, or go to your fishmonger and support your local small businesses!

I hope you enjoy this as much as we did.

Recipe

Serves 2

300g raw clean Squid

2 Tbspn. Olive Oil

1/4 tsp Garlic powder

3 green spring onions sliced diagonally

3  Birdseye chillis are best for this dish

1/4 tsp Salt or more to your taste

1/4 tsp Black Pepper or more to your taste

1 tsp grated fresh Ginger

  • I used frozen squid so I defrosted overnight. Before use just give your Squid a quick rinse and pull off any leftover cartilage. Pat dry with paper towel.
  • You can get your squid cut by a fishmonger but it is super easy to do yourself. Lay it horizontally on a chopping board so the wide end is pointing to your dominant hand then just slice vertically, this will give you ‘rings’, or if you prefer you can just cut it into similar bite-sized pieces.
  • Add all ingredients to a mixing bowl EXCEPT the oil. Use your hands to mix it well so the squid is well covered in everything. You may want to use gloves to do this so you don’t later rub your eye with a chilli infused hand! Painful believe me.
  • Heat the oil in a pan until it is very hot.
  • Gently add the squid mixture and stir-fry for no more than 3 minutes
  • Serve with your choice of side. I had Coconut Cauli rice & stir-fried broccoli with mine…mmm mmmm Or a fresh zingy green ‘papaya’ salad would be fab with it. So I had better put that recipe up too then!

These are Thai Birdseye chillis

chillis

So, normally Salt & Pepper squid has a light coating of flour on it, I have tried making it with a little almond flour on it, but it just turns to a gooey mush which is NOT nice in the mouth. Doing it this way you don’t even notice the coating is missing.

 

 

 

 

 

 

 

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