Salt and pepper squid

Recipe by Bill Granger

Many people claim this as their favourite Asian classic. They also assume it’s something that can be made only by professional chefs in a restaurant. In fact, this is one of the easiest basic recipes you can make. The trick is a light batter and keeping the squid tender by cooking it quickly at a very high temperature. Fish and prawns can also be cooked by the same method.

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  • Plus One

• 12 Ingredients
• Serves 4

• 5

  5

  5

  5

  5

Ingredients

Method

• 180g (11/2 cups) cornfl our
• 170ml (⅔ cup) soda water
• 1 teaspoon sea salt
• 1 teaspoon freshly ground
• black pepper
• light-fl avoured oil, such as
• sunfl ower, for frying
• 500g squid, cleaned, cut into
• 6cm pieces and scored in
• a crisscross pattern
• 1 red chilli, fi nely sliced

• Mix together 120g (1 cup) of the cornflour and the soda water to make a batter. Season the remaining cornflour with the salt and pepper.

• 2.

  Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.

• 3.

  Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chilli for the last few seconds.

• 4.

  Drain on kitchen paper and serve the squid with lime wedges, fried red chilli and lots more sea salt and freshly ground black pepper.

Notes