Name: Deep-Fried Squid with Garlic & Peppercorns
Cuisine: China
Ingredients: 1 head garlic, cloves separated but unpeeled; a pinch of sugar; chilli sauce or Nam Jim, to serve; 2 coriander (cilantro) roots, scraped and chopped; freshly ground white pepper, to serve; 350 g (12 oz) squid, cleaned; 1 tablespoon fish sauce; coriander (cilantro) leaves, to serve; vegetable oil, for deep-frying; 60 g (2¼ oz/½ cup) plain (all-purpose) flour; a pinch of sea salt; ½ teaspoon white peppercorns

Neil Perry

Deep-Fried Squid with Garlic & Peppercorns

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I know I keep saying this but I DO love this dish, and it IS one of my favourites, it really is! I like to serve it with Nam Jim — the lime, chilli and squid are a match made in heaven.

Ingredients

350 g (12 oz) squid, cleaned
1 tablespoon fish sauce

Asia
China
Side dish
Pescatarian

Method

To prepare the squid, cut off the tentacles, and cut down the centre of the squid so it will open out flat. Score the inside with a crisscross pattern, then slice lengthways into 2 cm (¾ inch

Preparation info

Difficulty

Appears in

Ingredients

Method