Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chilli and salt squid. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really 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 favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Chilli and salt squid is something which I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Chilli and salt squid:

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

Coat the squid evenly with flour and lay on a tray lined with parchment paper. Now add the water and szechuan peppercorns to. In a large bowl, combine flour, chilli powder and salt. Add squid, including tentacles, and toss to coat, shaking off any excess flour.

Steps 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.
   

In a large bowl, combine flour, chilli powder and salt. Add squid, including tentacles, and toss to coat, shaking off any excess flour. Heat oil in a hot wok until the surface seems to shimmer. If you love calamari and care about sustainable seafood, get yourself to a fishmonger for some squid. A gorgeous pile of fresh squid, white meaty flesh tinged with pinky-purple notes, glistening and eyes bright, is a sight to behold.

So that is going to wrap this up for this special food chilli and salt squid recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!