Name: Salt and pepper squid with crispy noodle salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Salt and pepper squid; 1/4 cup cornflour; 1 tablespoon ground sea salt; 1 tablespoon szechuan pepper blend; 750 gram cleaned squid hoods; vegetable oil, for deep frying; Noodle salad; 1/4 chinese cabbage, finely shredded; 2 medium carrots, cut into matchsticks; 1 cup bean sprouts; 100 gram packet crispy noodles; 80 gram snowpea sprouts; 3 radishes, trimmed, washed, cut into matchsticks; 1/2 cup coriander leaves; 4 green onions, finely sliced; 1/2 cup honey and soy dressing

Ingredients

Salt and pepper squid

1/4 cup cornflour

1 tablespoon ground sea salt

1 tablespoon szechuan pepper blend

750 gram cleaned squid hoods

vegetable oil, for deep frying

Noodle salad

1/4 chinese cabbage, finely shredded

2 medium carrots, cut into matchsticks

1 cup bean sprouts

100 gram packet crispy noodles

80 gram snowpea sprouts

3 radishes, trimmed, washed, cut into matchsticks

1/2 cup coriander leaves

4 green onions, finely sliced

1/2 cup honey and soy dressing

Method

1.In a small bowl, combine cornflour, salt and pepper blend.

2.Place squid flat on a board, outer side down. Score the inside of the squid, diagonally, in opposite directions. Cut into 6cm pieces.

3.To make the noodle salad; combine all ingredients except dressing in a large bowl. Toss well.

4.Heat oil for deep frying in a large saucepan until a cube of bread sizzles immediately it is added.

5.Toss the squid in the salt and pepper mix to lightly coat. Deep-fry in 4-5 batches, for 1-2 minutes each, until golden. Drain on paper towel.

6.Divide salad onto serving plates. Top each with an even amount of squid, drizzle with dressing and serve immediately.

This would also be delicious with prepared green prawns. Prepare the salad ahead and store in an airtight container in the fridge.
Note

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Ingredients

Method

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