Salt & Pepper Squid

This dish is my Happy Meal.  Trial and error does pay off.  I had 3 attempts at making this dipping sauce and Voila!  It has a hint of sweet, sour and salty and compliments the squid perfectly.  I must say I’m not a fan of anchovies but it works well in this sauce.  Yay me!

Photographed by Deborah

 √ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Serves 2)

400g squid rings
1 tsp Sichuan peppercorns
1 tsp sea salt
¼ tsp Chinese five spice
4 tbsp WF/GF cornflour
1 cups vegetable or canola oil
Lime wedges to serve

Dipping Sauce

1cm piece ginger, peeled and roughly chopped
1 tbsp honey
1 tbsp lime juice
6-7 anchovies
1 red chilli, de-seeded & chopped
1 handful coriander leaves

Blend all ingredients for the dipping sauce in a blender until smooth and put aside.

Rinse squid rings under cold water, drain and pat dry with paper towels.  Dry fry peppercorns over a low heat for 2½ -3 mins and stir constantly until browned.  Place peppercorns and salt into a blender and grind to a fine powder.  Transfer to a bowl, add the Chinese 5 spice, corn flour and mix together.  Add the squid rings and coat well with the flour mix.

Heat the oil in a pan or wok on a high heat (see Tip below).  Working in batches cook squid for 2½ – 3 mins until golden.  If they’re over cooked they’ll become tough and rubbery.  Remove from the heat with a slotted spoon and drain on kitchen paper.  Serve immediately with the sauce.

Tip:  To check if the oil is hot enough dip the handle of a wooden spoon (or a wooden skewer) into the oil.  If you see little bubbles forming it’s hot enough.

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