Name: Salt-and-Pepper Crispy Squid with Sweet-and-Hot Chilli Jam
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 150 ml 5 fl oz) rice vinegar; 100 g (3½ oz) caster sugar; 75 g (2½ oz) mixed rice flour and cornflour; 1 tbsp sea salt; 4 thumb-sized red chillies, chopped; 2 tbsp lime juice; 1 tbsp red chilli flakes; 3 garlic cloves; 2 tbsp Sichuan peppercorns; 2 tsp black peppercorns; 1 tsp chopped ginger; 400 g 14 oz) baby squid; 3 spring onions (scallions), chopped; 2 thumb-sized red chillies, sliced; vegetable oil, for frying

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

I’ve spent many years trying to perfect my method for the ultimate fried squid. Two factors make all the difference: scoring the flesh with a sharp knife, and using a mixture of rice flour and cornflour to dust before frying. The finer flour produces an ultra-crisp finish.

Ingredients

400 g 14 oz) baby squid
vegetable oil, for frying
2 thu

Method

To make the chilli jam, in a food processor pulse the chillies, garlic and ginger until finely chopped. Scrape into a small saucepan and add the vinegar, sugar and 60 ml (2 fl oz) water. Bring to a boil an

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Salt-and-Pepper Crispy Squid with Sweet-and-Hot Chilli Jam

Ingredients

Method

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