Ok, so the guilt of not blogging on here in months has really got to me now and I really need to get out of this funk otherwise Sticky Pinny will end up in blogger’s graveyard!! I suppose its my innate laziness getting the best of me.
Anyway, speaking of funky stuff here’s my recipe for salt and sichuan pepper squid. It’s easy peasy and delicious (if you love squid) but if squid ain’t your thing you can replicate this recipe and just use shelled king prawns, or even goujons of fish. Sole could work really well.
This is salt and pepper squid as it’s supposed to be, hot, crispy, spicy and the added numbing sensation from the sichuan peppercorns make it worryingly addictive! I’m currently sitting with a belly full of the stuff as I’m writing this.
I think this is a doddle to make and basically adapted Nigella’s squid recipe from her Express book. Her recipe can be found here
Salt and Sichuan Pepper Squid
250 ml oil for frying
500 grams squid (tubes and tentacles)
3 tablespoons cornflour
2 tablespoons semolina
2 tsp sichuan peppercorns, ground
1 tsp black peppercorns, ground
1 tsp sea salt, preferably maldon
1 tbsp coriander, chopped
3 spring onions, finely chopped
Red chilli flakes
Wedges of lime or lemon
If you’re buying fresh squid, you’ll need to clean and prep it. I used baby squid which is really easy. just take the tenticles and innards from the body, trim the beak and innards and discard, keeping the tenticles. Then take the squid body and cut into rings.
Heat the oil in a heavy based pan until it reaches 180C
Add the peppers, salt, cornflour and semolina into a large bowl / freezer bag, then toss through the squid.
Once the oil comes up to temperature, fry the squid in small batches. They’ll take no more than a minute to cook.
Drain the squid on kitchen paper as you take them out and once all batches are done, transfer to a plate and sprinkle on the chillies, spring onion and coriander. Squeeze over the lime / lemon and devour whilst still hot.
You can thank me later once you’ve eaten!