Salt and Pepper Squid
Chef: Laurel Watson as heard on Afternoons Saturday 24 February 2007
Ingredients
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon sea salt
- 500g baby squid
- 1 cup corn flour
- vegetable oil for deep-frying
Method
In a dry pan, roast the peppercorns until they become fragrant and begin to crackle. Add the sea salt, transfer to a mortar and pestle and grind.
Clean the squid under running water. Remove the tentacles; pull out the insides and cartilage form the tubes. Cut the tubes into rings of about 5 mm wide. Leave the tentacles intact. Pat the squid dry with some absorbent paper.
Mix the salt and pepper with the corn flour. Roll the squid in the flour mixture and shake off any excess.
Deep-fry in a hot wok for 1 minute until just cooked. Drain and serve hot.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
