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Ingredients
- 85g cornflour
- 85g plain flour
- 2 teaspoon pepper, cracked
- 2 tablespoons of ground Szechuan peppercorns, roughly crushed
- sunflower or vegetable oil, for frying
- 400g squid. cleaned and reduce strips (see tips, below)
In the same family because the octopus and cuttlefish, squid may look jellyish and unappetising but…
Also referred to as scallions or eco-friendly onions, spring onions are actually very youthful onions, harvested…
For that dipping sauce
- 1 red chilli, finely chopped
- half cucumber, finely diced
- 1 small red onion, finely chopped
- 100ml grain wine vinegar
- 1 tablespoons of caster sugar
- 2 teaspoon fish sauce
A seasoning frequently utilized in Vietnamese and Thai cooking. In Vietnam it is almost always produced from shrimp…
Method
To help make the dipping sauce, mix all of the ingredients in a tiny bowl before the sugar has dissolved, then put aside. Mix the cornflour and plain flour with peppers and a pair of teaspoon ocean salt inside a large bowl, then put aside. Line a tray with kitchen paper and make certain you've more salt to sprinkle with.
Heat about 7cm of oil to 180C inside a deep fryer, wok or deep pan. Should you don’t possess a thermometer, you can look at it having a cube of bread – it ought to brown in 20 secs. Coat the squid well using the flour mix and fry in batches for around 2 mins each or until crisp. Make use of a slotted spoon to lift the squid, then drain around the kitchen paper and sprinkle after some more salt. Serve the squid scattered using the spring onion and chilli, using the dipping sauce quietly.
Recipe from Live Show magazine, June 2011
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