does any one have a good recipe for salt and pepper squid????

Answer 1

Ingredients (serves 4)

500g prepared squid
2 tbsp of sea salt
1 tbsp Szechuan peppercorns
1 tbsp black peppercorns
1/2 tsp dried chilli flakes
1 tbsp corn flour
3 cups of Canola oil to deep fry
lemon wedges to serve


Method

Combine salt and peppercorns in a heavy based frypan over medium heat and toast for 3 to 4 minutes until fragrant. Add the chilli flakes.

Cool, then turn into a mortar and pestle and crush to a coarse powder. Place half the pepper mixture in a large bowl and add the corn flour. Toss the squid in the pepper mix to lightly coat.

Fry in batches in hot Canola oil for approx 2 minutes at a time and then drain on paper towel.

Serve with the reserved pepper mix and lemon wedges.

Answer 2

This one comes from a well known top silver service restaurant in Adelaide thats always winning awards.

SALT AND PEPPER SQUID

1-2 squid
300g cornflour
300g plain flour
2 tblsp. salt
2 tblsp. cracked pepper
2 tblsp. Chinese 5 spice
4 eggs
2 cloves garlic, crushed
2 tblsp. light soy sauce

Clean the squid leaving the wings on and cut into cm rings. In a bowl marinade the squid in the eggs, garlic and soy sauce. (This will soften it). Combine the flours, salt, pepper and 5 spice in a bowl. Put some oil in a wok and heat until 180C. Take squid out of egg mix and add a few rings to the flour mix. Shake off excess and fry. Just remember not to fry too many at a time or the oil will lose it's temperature.

ENJOY!!!

Answer 3

Salt & Pepper Squid

Ingredients
8 ounces calamari tubes
2 tablespoons Szechwan peppercorns
2 tablespoons sea salt
1 cup all-purpose flour
1 cup cornstarch
3/4 cup peanut oil

Method
Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.

Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.

Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.

Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.

Answer 4

(L)
Squid
500 g squid, cleaned hoods only
1/2 teaspoon cracked black pepper
1 teaspoon sea salt
1/2 teaspoon lemon pepper seasoning
1 tablespoon peanut oil
Salad
1 lebanese cucumbers, sliced thinly (about 130 grams)
2 green onions, sliced thinly (also known as spring onions)
250 g cherry tomatoes, halved
1/3 cup roasted peanuts, chopped coarsely
1/2 cup fresh mint leaves, loosely packed
1 tablespoon red wine vinegar
1 tablespoon peanut oil
Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.

Answer 5

I'm sorry and I don't mean to go off topic here, but ewwwwwww yuck. I'm trying to eat lunch here :-)