Stir fried salt and
pepper squid
 

Stir fried salt and pepper squid has a fusion of East and West flavours.  It is absolutely delicious as either a starter, a main course or as a supper dish.

Preparation Time: 20 Mins

Cooking Time: 10 Mins

Total Time: 30 Mins

Ingredients

For 4 servings…

750 gms          Squid       

½ tsb             Peppercorns  - black 

½ tsp             Peppercorns  - Sichuan           

½ tsp             Salt  - sea  

2 tbs               Olive oil    

1                    Chilli  - hot, red - thinly sliced   

3                    Spring onions  - sliced

For the salad

¼                   Cucumber  - peeled and cut into strips    

50 gms            Bean sprouts          

25 gms            Watercress

2 tbs               Soy sauce  - dark     

2 tbs               Sesame oil

¼ tsp             Sugar  - caster        

1 pinch            Salt          

Method

To prepare the squid…

Pull the head and white intestines away from body. 

Remove the tentacles by cutting them off in front of eyes. 

Discard head and separate tentacles. 

Squeeze out the beak-like mouth from the centre of the tentacles and discard it. 

Pull the clear, plastic-like quill from the body. 

Pull off the two fins from either side of the body pouch and pull away the brown skin from the body.

Wash the body.  Slit open the body on one side, open it flat and clean away any remaining membrane.  Lightly score the inner side with the tip of a sharp knife into a diamond pattern.  Then cut the squid into 5cm pieces.

To prepare the salad…

Toss the cucumber with the bean sprouts and watercress and set aside in a fridge until needed.  Whisk together the soy sauce, sesame oil, sugar and salt.

To cook the squid…

Heat a small heavy-based frying pan over a high heat.  Add the black and Sichuan peppercorns and dry-roast for a few seconds, shaking the pan now and then, until they darken slightly. Tip into a mortar and crush coarsely with the pestle, then stir in the salt.

Heat a wok over high heat until hot.  Add the oil and squid and stir-fry it for two minutes, until lightly coloured.

Add the pepper and salt mixture.  Toss together for 10 seconds, then add the chilli and spring onions and toss together very briefly.

To serve

Divide the squid between plates.  Toss the salad with the dressing and pile alongside the squid. Serve immediately.