Salt & Pepper Squid 🦑 sweet chilli sauce

By Andy Cooks · 30 min

Ingredients

Instructions

1. Make the sweet and sour sauce: finely chop the garlic and chillies and put them in a medium saucepan. Add the sugar, vinegar, chilli flakes and sea salt, and bring to a boil over high heat.
2. Reduce to medium and simmer for 5 minutes, until the sauce starts to thicken. Pour into a sterilised jar and leave to cool.
3. Separate the tubes from the tentacles by cutting the tentacles just below the beak, and discard the beak and everything above it. Pull out the clear quill from inside the tube and discard. Peel off the thin purple skin from the outside.
4. Slice the tube open flat with a sharp knife and pat dry inside. Score the inside with a diamond pattern 3-5 mm wide. Cut the tubes lengthways into 3 thick strips, then into 5 cm pieces. Cut the tentacles into bite-sized pieces and scrape off as many suckers as possible.
5. Mix the squid with the egg and Chinese cooking wine. Season the rice flour with salt and white pepper, then toss the squid in it until fully coated. Rest on a wire rack over a tray until needed.
6. Heat the peanut oil to 180°C (355°F) in a deep fryer or deep pan.
7. While the oil heats, finely chop the garlic and thinly slice the red chillies and spring onions.
8. Dry-fry the garlic, chillies and spring onions in a dry wok over high heat until fragrant, then leave them in the wok.
9. Deep-fry the squid in batches for 2 to 3 minutes, until golden and crisp. Drain on a wire rack over a tray.
10. Add the squid to the wok with the garnish. Season with salt, white pepper and MSG, toss quickly, and serve straight away with the sauce on the side for dipping.

Summarized from Andy Cooks's video. Watch it for the details.

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