Hey everyone, hope you are having an incredible day today. Today, I will show you a way 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 is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Place the chilli flakes, sea salt and cornflour into a small bowl and mix together. Add enough sparkling water to the mixture to make a batter the consistency of single cream and mix until smooth.

Chilli and salt squid is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Chilli and salt squid is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook 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. Take 100 g corn flour
3. Take 1 egg beaten
4. Take Rice bran oil for deep frying
5. Prepare Sichuan salt and pepper:
6. Make ready 100 g sea salt
7. Prepare 16 g Sichuan peppercorn
8. Get 50 g dried galangal powder
9. Prepare 15 g chinese 13 spices
10. Make ready 35 g caster sugar
11. Make ready 10 g chilli powder

In a large bowl, combine both types of flour with the chilli powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour. Put the flour, salt, pepper and cornflour in a bowl and mix well. Coat the squid evenly with flour and lay on a tray lined with parchment paper.

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.
   

Put the flour, salt, pepper and cornflour in a bowl and mix well. Coat the squid evenly with flour and lay on a tray lined with parchment paper. Now add the water and szechuan peppercorns to. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

So that is going to wrap this up for this exceptional food chilli and salt squid recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!