Chilli, Salt And Pepper Squid – a delicious recipe with cornstarch, flour, hot chili powder, salt, szechuan peppercorns, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse and dry the squid thoroughly.
2
Slice each squid tube horizontally into 1/2in rings. Set aside.
3
In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
4
Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
5
Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
6
Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.
1147
kcal
Calories
120
g
Fat
21
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb squid, cleaned, 2 tablespoons cornstarch, 2 tablespoons plain flour, 2 teaspoons hot chili powder, and more.
Yes, Chilli, Salt And Pepper Squid falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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