Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chilli and salt squid. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Crispy squid with chilli, salt and pepper has to be one of my favourite things to eat! It's simple to prepare and served alongside my smacked (CAREFUL. Dry toast the salt and peppercorn gently in a large fry pan until fragrant. Arrange the fry squid on a serving plate along with sichuan chilli salt.

Chilli and salt squid is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chilli and salt squid is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have chilli and salt squid using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chilli and salt squid:

1. Get 300 g cleaned tubes fresh squid
2. Make ready 100 g corn flour
3. Take 1 egg beaten
4. Take Rice bran oil for deep frying
5. Prepare Sichuan salt and pepper:
6. Prepare 100 g sea salt
7. Make ready 16 g Sichuan peppercorn
8. Make ready 50 g dried galangal powder
9. Take 15 g chinese 13 spices
10. Prepare 35 g caster sugar
11. Take 10 g chilli powder

Still searching for what to cook ? Clean the squid, remove the tentacles, bone (looks like a plastic rod) and any skin or membranes. Using only the white flesh cut along one side of each pouch and open out flat. Place the peppercorn, chilli and salt in a small bowl and mix to combine.

Instructions to make Chilli and salt squid:

1. Gently score the back of each tube piece with a cross pattern. This will help the squid cook evenly and stop it from curling up too much. Slice the squid into bite sized pieces. 1. Heat enough oil to deep fry the squid in a large wok or deep sided saucepan to 180 degree celcuis.
2. Spread the cornflour on a plate and put the beaten egg in a shallow bowl. - Coat each piece of squid in the cornflour, shaking off the excess, then dip into the egg and the back into the cornflour
3. Gently lower the squid in batches into the hot oil and deep fly for around 3 minutes turning once or twice to allow each piece to brown evenly. Remove the squid and place on a wire rack. 1. For Sichuan salt and pepper: - - Dry toast the salt and peppercorn gently in a large fry pan until fragrant. - Add dry galangal and stir fry gently another 2 minutes. - Cool and grind and mix the rest of the ingredients - Store in an airtight container for up to 1 week 1. Arrange the fry squid on a serving plate along with sichuan chilli salt.

Using only the white flesh cut along one side of each pouch and open out flat. Place the peppercorn, chilli and salt in a small bowl and mix to combine. Place the extra flour in a shallow dish. Working in batches, toss the squid in the flour, then coat in the batter. In too many Chinese restaurants, chilli-salt squid is made from frozen squid - and it's often so salty that you can't stop drinking!

So that is going to wrap it up for this exceptional food chilli and salt squid recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!