Vietnameseby TheMealDBSalt & pepper squidServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+85g Corn Flour85g Plain Flour2 tsp Black Pepper2 tsp Szechuan PeppercornsFor frying Sunflower Oil400g SquidSliced Spring OnionsSliced Green Chilli1 chopped Red Chilli1/2 Cucumber1 chopped Red Onions100 ml Rice Vinegar1 tablespoon Caster Sugar2 tsp Fish SauceStepsStep-by-step0 of 3 done1To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.2Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp.3Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.Source: TheMealDB
