Simple Recipes, Smart Ideas & Everyday Inspiration For A Happy, Healthy Family Kitchen

Recipe by Amira Georgy

Perfect for summer parties, this recipe for Salt & Pepper Squid makes the ideal appetiser or nibbles platter to serve with pre-dinner drinks. Just the thing for your Christmas seafood lunch, or any event this holiday season.

Salt & Pepper Squid with Dipping Sauce

Equipment

• measuring cups
• measuring spoons
• chef’s knife
• chopping board
• fine grater
• small bowl
• spoon
• medium bowl
• large, deep frying pan
• paper towel

Ingredients

• 3 cleaned squid hoods
• ⅓ cup rice flour
• 1 tbsp sea salt
• 2 tsp freshly ground black pepper
• peanut oil, to shallow-fry
• 1 long red chilli, thinly sliced
• coriander leaves, to garnish

Sweet and sour dipping sauce

• 1 tsp grated ginger
• ¼ cup (60ml) salt-reduced soy sauce
• 2 tsp white vinegar
• 1 tbsp sweet chilli sauce

Method

1. To make dipping sauce, combine ingredients in a small bowl.
2. Cut calamari in half. Score inside flesh in a criss-cross pattern. Cut into 4cm pieces.
3. Combine flour, salt and pepper in a bowl. Add enough oil to a large, deep frying pan to come 1cm up side of pan. Heat over medium-high until 180C or until a cube of bread sizzles on contact. Cook squid, in batches (see tips), for 2 mins, until light golden. Drain on paper towel.
4. Sprinkle with chilli and coriander. Serve with dipping sauce.