Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chilli and salt squid. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Crispy squid with chilli, salt and pepper has to be one of my favourite things to eat! It's simple to prepare and served alongside my smacked (CAREFUL. Dry toast the salt and peppercorn gently in a large fry pan until fragrant. Arrange the fry squid on a serving plate along with sichuan chilli salt.

Chilli and salt squid is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Chilli and salt squid is something that I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Chilli and salt squid:

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

Still searching for what to cook ? Clean the squid, remove the tentacles, bone (looks like a plastic rod) and any skin or membranes. Using only the white flesh cut along one side of each pouch and open out flat. Place the peppercorn, chilli and salt in a small bowl and mix to combine.

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.

Using only the white flesh cut along one side of each pouch and open out flat. Place the peppercorn, chilli and salt in a small bowl and mix to combine. Place the extra flour in a shallow dish. Working in batches, toss the squid in the flour, then coat in the batter. In too many Chinese restaurants, chilli-salt squid is made from frozen squid - and it's often so salty that you can't stop drinking!

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