Salt & Pepper Squid

Name: Salt & Pepper Squid
Yield: Serves 6
Ingredients: 2 tablespoons ground black pepper; 1 large carrot, peeled; ½ cup creamy mayonnaise; 2 tablespoons soy sauce; 1 jalapeno chilli, chopped; 1 cup fresh coriander; 3 tablespoons caster sugar; 400 g baby squid, cleaned; 3 tablespoons sriracha sauce; ⅓ cup fresh lime juice; 1 teaspoon ground white pepper; 1 tablespoon sea salt; basil leaves; 1 medium cucumber, peeled; 200 g rice flour; 3 radishes; small bunch spring onions; lemon wedges; 1 teaspoon maple syrup; 6 mangetout peas

Preparation info

Serves
6

Difficulty
Easy

Appears in

Reuben at Home

By Reuben Riffel

Published 2016

About

This recipe is similar to the one we use at the restaurant – the chilli-salt squid that has remained so popular through the years and can easily be replicated in your own kitchen. I’ve used simple flavouring because sometimes that’s all you need. And, let’s face it, the world would be very boring without salt and pepper.

Ingredients

200 g rice flour
2 tablespoons ground black pepper
1 teasp

Fish course
Pescatarian

Method

Heat a wok or deep-fryer to 200°C.
Mix the rice flour, pepper and salt. Dip the squid in it and deep-fry in batches.
Remove from the wok onto kitchen paper to drain the oil.
For the salad, slice the mangetout and shred the res