The perfect starter for any restaurant, but your homemade version will always taste better! This recipe is a little more elaborate and piquant than basic squid rings. This salty combination is a real winner for a home-cooked meal.
serves 4
Method
Toast the Spices: Toast all the peppercorns in a small, non-stick frying pan for a couple of minutes until fragrant. This step enhances the flavour but is not essential. Remove from heat and grind with the dried chilli flakes (if using) and salt, using a pestle and mortar or a spice grinder, until well combined. Mix with the cornflour until evenly combined. This seasoning for the squid can be made in advance and stored in a jar.
Make the Dipping Sauce: In a small saucepan, combine all the dipping sauce ingredients. Stir over low heat until the jelly has dissolved and you have a silky syrup. Bring to a simmer and allow it to bubble gently for a few minutes to mellow the harshness of the garlic. Allow to cool and serve at room temperature. If the sauce sets to a jelly when cool, whisk in a splash of warm water.
Cook the Squid: Heat the oil to 180°C in a deep-fat fryer or a heavy, high-sided saucepan. If you don’t have a cooking thermometer, test the oil by dropping a small piece of bread into it; it should bubble and fizz, turning golden brown in about a minute.
Prepare the Squid: The squid rings should be slightly damp and sticky but not dripping wet for the seasoning mixture to coat them well. If they are too dry, massage them with a little beaten egg white. To coat, place a few rings of squid in a sieve with a few tablespoons of the seasoning mixture, then shake the sieve until the squid is evenly coated and any excess seasoning has dropped through.
Fry the Squid: Fry the seasoned squid in the hot oil, a few pieces at a time, for about a minute until just golden. Transfer to a tray lined with kitchen paper and continue to cook the rest.
Serve: Enjoy the crispy fried squid straight away, paired with the sweet chilli dipping sauce.
Ingredients
2 teaspoons Szechuan peppercorns
1 teaspoon black peppercorns
½ teaspoon dried chili flakes (optional)
2 tablespoons sea salt
120g cornflour
About 1 litre sunflower or groundnut oil for deep-frying
500g squid, cleaned and cut into rings about 1cm thick, plus the tentacles, washed and dried but left intact
1 egg white, lightly beaten (optional)
For the Sweet Chilli Dipping Sauce:
3 tablespoons redcurrant or crab apple jelly
1 tablespoon cider vinegar
1 teaspoon soy sauce
1 red chili, deseeded and very finely chopped
1 small garlic clove, very finely chopped
A few twists of black pepper
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