Fast Recipes

Salt-and-pepper squid

The classic you know and love, ready in a flash.

By Lisa Featherby
  • Serves 4
  • Print
    Print
Salt and pepper squid works well with stir-fried greens and rice or with a salad on the side. Add extra chilli if you like more of a kick.

Ingredients

  • ½ tsp black peppercorns
  • ½ tsp Sichuan peppercorns
  • 75 gm (½ cup) cornflour
  • 4 small squid, cleaned, cut into 4cm pieces and scored in a crosshatch pattern
  • Vegetable oil, for deep-frying
  • 2 eggwhites, lightly beaten
  • 1 long red chilli, seeds removed, finely sliced
  • 2 spring onions, sliced
  • 1 garlic clove, thinly sliced
  • Coriander and lemon wedges, to serve

Method

  • 1
    Heat a frying pan over medium heat. Add all the peppercorns and dry-roast until fragrant (20-30 seconds; see cook's notes p176). Crush with 1 tsp sea salt flakes with a mortar and pestle until finely ground, then combine two-thirds with cornflour in a shallow bowl and reserve remainder.
  • 2
    Pat squid dry with paper towels. Heat 5cm oil in a wok over medium-high heat to 180°C. Dip squid in eggwhite, then in cornflour mixture to coat thoroughly, shaking off any excess, and deep-fry in batches, stirring to prevent catching,
    until light golden (2-4 minutes). Remove with a slotted spoon and drain on paper towels.
  • 3
    Add chilli, spring onion and garlic to oil, and deep-fry until golden (10-20 seconds). Remove with a slotted spoon and drain on paper towels. Combine squid and chilli mixture in a bowl with coriander and scatter over remaining peppercorn mixture. Serve with lemon wedges.