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.
- 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
Step 1Set 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 2Lay 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 3Mix two-thirds of this mixture with salt and cornflour. Dredge the squid in the mixture.
Step 4Meanwhile, 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 5At 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 6Drain the squid, mix with the onion and chilli mixture, sprinkle with the remaining pepper and green onion pieces and serve with lime.