Salt And Pepper Squid With Sweet Chilli Sauce And Sautéed Recipes

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QUICK SALT & PEPPER SQUID



Quick salt & pepper squid image

Serve up aromatic salt and pepper squid in just 2 minutes on the griddle, great for a light sharing starter

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 17m

Number Of Ingredients 6

400g large squid , or smaller ones totalling the same weight (the tentacles can be cooked alongside, if you want)
2-3 tbsp oil
½ tsp Chinese five spice powder
little sesame oil , to serve
few coriander sprigs, to serve
sweet chilli sauce , to serve

Steps:

  • Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.
  • Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
  • Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.

Nutrition Facts : Calories 109 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 16 grams protein, Sodium 1.53 milligram of sodium

SALT AND PEPPER SQUID



Salt and Pepper Squid image

This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad.

Provided by User

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 2

Number Of Ingredients 6

8 ounces calamari tubes
2 tablespoons Szechwan peppercorns
2 tablespoons sea salt
1 cup all-purpose flour
1 cup cornstarch
¾ cup peanut oil

Steps:

  • Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.
  • Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.
  • Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.
  • Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.

Nutrition Facts : Calories 1293.6 calories, Carbohydrate 110.1 g, Cholesterol 261 mg, Fat 83.3 g, Fiber 2.5 g, Protein 24.2 g, SaturatedFat 14.2 g, Sodium 5403.1 mg, Sugar 0.2 g

SALT AND PEPPER CALAMARI



Salt and Pepper Calamari image

Provided by Sandra Lee

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 11

2 cups canola oil
3/4 cup cornstarch
1/2 cup all-purpose flour
Salt and freshly ground pepper
1 1/2 pounds calamari, cleaned, tubes cut into 1/4-inch-thick rings
1/4 cup soy sauce
2 tablespoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons minced garlic
2 scallions, sliced
1/2-inch piece fresh ginger, peeled and grated

Steps:

  • For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F.
  • In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat.
  • Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid.
  • For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.

SALT & PEPPER SQUID



Salt & pepper squid image

Crisp, spicy coating and hot, tender squid make an irresistible combination

Provided by Barney Desmazery

Categories     Starter

Time 25m

Yield Serves 4 as a starter or as a main alongside other dishes

Number Of Ingredients 13

85g cornflour
85g plain flour
2 tsp black pepper , cracked
2 tbsp ground Szechuan peppercorns , roughly crushed
sunflower or vegetable oil , for frying
400g squid , cleaned and cut into strips (see tips, below)
finely sliced spring onion and green chilli, to serve
1 red chilli , finely chopped
half cucumber , finely diced
1 small red onion , finely chopped
100ml rice wine vinegar
1 tbsp caster sugar
2 tsp fish sauce

Steps:

  • To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
  • Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium

CHINESE CRISP - FRIED SALT AND PEPPER SQUID



Chinese Crisp - Fried Salt and Pepper Squid image

This is one of my all time favourite Chinese dishes. Baby squid are best for this recipe as they cook quickly and are tender.

Provided by Lene8655

Categories     Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

300 g young squid, each about 4 to 5 cm long,cleaned
3 cups vegetable oil, for deep frying
1 tablespoon sea salt
1 tablespoon black peppercorns
75 g cornflour
1 red chile, very thinly sliced,seeds and all
2 green onions, cut into 1 cm pieces

Steps:

  • Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.
  • Set aside with the tenticles.
  • Heat 5 cm of Vegetable oil in the base of a deep frying pan.
  • Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.
  • stir into the cornflour, then toss with the squid to coat.
  • Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.
  • Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.
  • Transfer the squid to a plate, scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.

SALT AND PEPPER SQUID WITH SWEET CHILLI SAUCE AND SAUTéED



Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed image

Make and share this Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed recipe from Food.com.

Provided by dicentra

Categories     Squid

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

400 g squid, cleaned (or baby squid)
peanut oil, for deep-frying
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
1/4 teaspoon five-spice powder
5 tablespoons cornflour
60 g caster sugar
3 garlic cloves, peeled
3 cm piece fresh ginger, peeled and roughly chopped
2 -3 long red chilies, deseeded and roughly chopped (according to taste)
coriander leaves
1 large lime, juice of
1 tablespoon fish sauce
1 tablespoon light soy sauce
2 tablespoons vegetable oil
2 garlic cloves, peeled and thinly sliced
200 g baby bok choy, washed and large ones halved lengthways
2 tablespoons oyster sauce
fresh ground black pepper
sesame oil
1 teaspoon chili flakes

Steps:

  • Slice the squid into thick rings (or open out the squid tube and lightly score with a criss-cross pattern).
  • Pat dry with kitchen paper and chill until ready to cook. Combine the salt, pepper, five spice powder and cornflour in a bowl and set aside.
  • For the sweet chilli sauce, place the sugar in a small heavy-based saucepan with 3-4 tablespoons of water.
  • Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened.
  • In the meantime, place the garlic, ginger, red chillies, coriander leaves and lime juice in a food processor and whiz to a coarse paste.
  • When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste, standing back as the caramel will spit.
  • Stir in the fish and soy sauces. Return to the boil and simmer for 1-2 minutes. Take the pan off the heat and leave to cool completely before spooning into small, individual dipping bowls.
  • Heat a wok with 5cm of oil until a piece of bread dropped into the oil sizzles vigorously.
  • Working in batches, coat the squid with the cornflour mixture, shake off the excess and add to the oil. Deep fry until lightly golden and crisp, making sure not to overcrowd the wok.
  • Drain on kitchen paper and repeat with the rest of the squid. Keep the crispy squid warm in a low oven while you cook the bok choy.
  • Pour off the oil from the wok and carefully give it a wipe with kitchen paper. Return to the heat with a light drizzle of vegetable oil.
  • Add the garlic and fry until it turns golden at the sides. Tip in the bok choy stems and stir fry for a minute.
  • Season with the oyster sauce and black pepper, a dash of sesame oil and the chilli flakes. Stir frequently and as soon as the leaves have wilted, transfer to warm plates.
  • Serve with the squid and sweet chilli sauce.

Nutrition Facts : Calories 279.4, Fat 8.9, SaturatedFat 1.4, Cholesterol 233.4, Sodium 1523.3, Carbohydrate 32.5, Fiber 2.1, Sugar 17.3, Protein 18.7

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