How To Make Salt And Pepper Squid

Today I am going to show a very useful recipe. This is how to make salt and pepper squid. We have got a squid here.

So we have just got to clean those up and what we are going to do is just push the thumb in the wing part here, and just pull all this away. We are going to cut above the eyes, squeeze this, to extract the beak, we don't want that, and then we pull out the body. It's got this funny little bit of cartilage inside it as well and we are going to cut down this through one layer.

Now these squids are nice and clean. Sometimes you get them nourished with full of sand and grid. So I am just going to straight that clean there and on the other side as well, just going to trim that edge.

I am going to now cut that in half and on the inside of the squid where it is slightly softer, we are just going to score. So have the knife at an angle like that. I am in cutting in a couple of millimetres or so.

Turn it, and I am going to cut it the other way and when it cooks, it curls up, almost give up like a pineapple effect. Now the wings we can use those. We are just going to scrape those clean as well.

There's little bit of muscle on the inside. I am just going to shave that away there. So, we have got all our squid ready, score to go there.

What we have to do now is the little mix for it. I have got 4 table spoons of corn flour, 4 table spoons of plain flour. Just mix together there.

And the other prime ingredients are salt, Szechuan pepper corns and I have got two little baby bird's eye chilli, these are the real hot variety to give it a kick. So what we are going to is just grind these to a paste and just add that to our flour. Now also those pieces are broken out much smaller which is basically left with a fine powder.

We are going to add that to our flour and we give that a little mix in there. And then it's just a case of rubbing the squid through this flour. I am now going to deep fry those in hot oil about 180 degrees Celsius.

So the squid now is deep frying and it needs about just over 1 minute for it to crisp out nicely and then we are going to remove it from the hot oil, put it on some kitchen paper here just to absorb any excess grease. Alright, it's just about done there. We are draining out some of that fat oil and then we just serve that on this little dish here.

See that one is so curled up so nicely where we had scored it. Right, so here is our salt and pepper squid. I have got some chilli jam and a wedge of lime, lovely! That is how you make Salt and Pepper Squid.