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Fried Squid with Salt and Pepper Recipe
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Cooking squid couldn't be simpler. Salt
and pepper are used to season, and that's it. A great Chinese tradition
for all sorts of fish and shellfish, this is a Vietnamese favorite too.
Ideal snack and finger food, the tender squid can be served on its own,
with noodles or - as it is in the streets of Saigon - with baguette and
chilies. Those who like chili can replace the black pepper with chopped
dried chili or chili powder. Butter-fried shrimps with the shells removed,
are also delicious cooked in this way. Ingredients :
Serves 4 |
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450 g
30 ml
15 ml
50 g
5
tablespoons
2
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Baby or medium squid
Coarse salt
Ground black pepper
Rice flour or cornflour
Vegetable or sesame oil, for frying (add
more if required)
Limes, halved
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Method :
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Prepare the squid by pulling the head away
from the body.
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Sever the tentacles from the rest and trim
them.
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Reach inside the body sac and pull out the
backbone, then clean the squid inside and out, removing any skin. Rinse
well with cold water.
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Using a sharp knife, slice the squid into
rings and pat them dry.
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Put them on a dish with the tentacles.
Combine the salt and pepper with the rice flour or cornflour, tip it on
to the squid and toss well, making sure its evenly coated.
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Heat the oil in a wok for deep frying.
Cook the squid in batches, until the rings turn crisp and golden.
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Drain on kitchen paper and serve with lime
to squeeze over.
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