Salt and Pepper Squid Stir Fry Recipe

I am always a little worried when it comes to squid as to whether it is going to be chewy or tender. I needn’t of worried with this recipe as the scoring of the squid and minimal cooking time makes this a tasty tender dish. We based this on rick steins recipe but added in a few extra things to make it more substantial and tasty. Once again it is thanks to our lovely fishmonger who supplied and prepared the squid for us. I added some kecep manis to my noodles which is an Indonesian soy sauce.

Ingredients

  • 2 prepared squid with tentacles
  • thumb piece of ginger, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1/2 tsp black peppercorns
  • 1/2 tsp sichuan peppercorns
  • 1 tsp sea salt
  • 1 red chilli, deseeded and sliced
  • 3 spring onions, sliced
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1-2 tbsp rapeseed oil, for frying
  • 1 nest rice noodles, cooked

Method

  1. Tenderise the squid by closely scoring diagonally both ways and sides so you have a kriss cross pattern, making sure you don’t cut through the flesh.
  2. Heat a wok on a high heat and toast the peppercorns for a couple of minutes until they become aromatic, transfer to a mortar and pestle and lightly crush, stir in the salt.
  3. Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured. Tip on to a plate, then repeat with the remaining oil and the rest of the squid.
  4. Add the chilli, ginger and garlic to the wok and fry for around a minute, stir in the pepper mixture.
  5. Add the noodles and stir fry for 30 secs. Tip in the squid, sesame oil and soy sauce mix and serve immediately.

2 Comments Add yours

  1. I love squid!!! Haven’t had it for soooo long I forgot what it tastes like 😂

    Like

    1. Lol, you’ll have to have some next week 😋

      Liked by 1 person

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