Salt & pepper squid is one of my all time favourite things to eat. I have always wanted to know how to make this dish.
The squid is yummy and the topping is also so versatile!
This squid dish is a great SBS wine pairing. It goes really well with our Sauvignon Blanc-Semillon (SBS) 2016 because this SBS is medium intensity, and blends well with the squid which has rich but not intense flavours.
So I managed to persuade Lai Kuan (who kindly comes up with recipes for us!) to make some. She was most reluctant as she doesn't like to deep fry at home but alas I managed to twist her arm and happily so.
So we could also use an air fryer...
6 fresh baby calamari or frozen
1/2 cup corn flour
1Tsp Szechuan ground peppercorns
1 tsp ground white pepper
1 Tsp salt
Rice bran oil (any high smoke point oil)
2 green chillies
2 red chillies
5 cloves garlic
5 spring onions
Clean fresh squid tubes, slice open, cross hatch score the inside of the tubes (so they will curl up when cooked), slice into bite sized pieces.
Mix spices into flour. Toss squid into flour mixture. Shake off excess four. Deep fry in batches until lightly golden.
For the topping, slice the chillies and spring onions. Chop up the garlic. . Fry ingredients in vegetable oil until garlic becomes golden. Strain off excess oil. Sprinkle topping onto the squid and serve.