After a day at the beach, all I want is a big platter of Salt and Pepper Squid and a cold beer... Oh, and a shower, sand can get in the most irritating of places... okay, I'll stop now. Cheers.
Salt and Pepper Squid
From Bill Granger's Bill's Basics
Serves 4
180g cornflour
170ml soda water
1 teaspoon sea salt
1 teaspoon freshly ground
Black pepper
Sunflower oil, for frying
500g squid, cleaned, cut into 6cm pieces and scored in a crisscross pattern
1 red chilli, finely sliced
Lime wedges to serve
Mix together 120g of the cornflour and the soda water to make a batter. Season the remaining cornflour with the salt and pepper.
Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chilli for the last few seconds.
Drain on kitchen paper and serve the squid with lime wedges, fried red chilli and lots more sea salt and freshly ground black pepper.
Hahahaha I love that, I know that too, sand grrr! I never ate squid and I would love to taste this one :)
ReplyDeleteoh, i love this. the red chili addition puts it over the top!
ReplyDeleteOh, I have not had this dish in years, and it is such a favorite. I use to always order at a restaurant in the city. I am happy to see you have the recipe - adding to my Devour list for 2013. Thank You!
ReplyDeleteHappy New Year!
If you've never eaten squid before Gabrielle, this is a great recipe to initiate your taste buds.
ReplyDeleteThanks Little Kitchie. Yup, that red chilli is definitely the icing on the cake... or, the chilli on the squid as it were.
ReplyDeleteThanks for your comment Denise and Happy New Year to you. I order it in restaurants too, but it's so simple to make at home. That way you can have it any time. You don't have to get dressed up to go out, you can eat it when you're wearing your sand-filled swimmers.
ReplyDeleteJen, what a great post, yummy yummy))
ReplyDeleteHappy New Year!!
Thanks Marina. Happy New Year to you too.
ReplyDeleteD: I don't have a wok, just a ~25 cm diameter cast iron pan (Ol' Trusty)-- will that work at all? Woks exist for a reason after all... :( This recipe looks so yummy.
ReplyDeleteYes. Your Ol' Trusty cast iron pan will do a great job. Just get it good and hot and you won't know the difference. Enjoy!
ReplyDelete