Recipe Tip: Hong Kong-Style Salt & Pepper Squid
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Baked calamari the way the Cantonese like them: tender, crispy and with plenty of spiciness from three kinds of pepper.
Ingredients
- 500 gcalamari, gutted & rinsed
- 100 gcornflour
- 1 pinch(es)salt
- 1 teaspoon(s)black peppercorns
- 1 teaspoon(s)Szechuan pepper
- 1 lsunflower oil
- 2 stalk(s)spring onions, cut finely
- 1clove of garlic, thinly sliced
- red Thai chilli peppers, cut into thin rings
- 6lime wedges
Instructions
Step 1
Set aside the squid tentacles, cut the body into tubes, cleaned and ready to cook. Cut them open lengthwise and mark the inside with a sharp knife or Stanley knife with a 5mm rhombus pattern – without cutting through them.Step 2
Lay flat and divide each body into three triangles. Toast the two peppers in a pan over a medium-high heat without adding oil for about a minute, then grind coarsely using a mortar and pestle.Step 3
Mix two-thirds of this mixture with salt and cornflour. Dredge the squid in the mixture.Step 4
Meanwhile, heat 5cm of oil in a wok with a potato slice until the slice is brown. Take out and fry the squid in two to three batches for two minutes each until golden brown.Step 5
At the same time, in a frying pan, heat 3 tablespoons of oil until hot, sauté the whites of the spring onions and garlic with the chillies over a high heat.Step 6
Drain the squid, mix with the onion and chilli mixture, sprinkle with the remaining pepper and green onion pieces and serve with lime.