Take your squid to the next level with our Salt and Pepper Squid with Chinese Broccoli Recipe, the hot and tasty Tamarind Sauce is a guaranteed game changer.
Salt and Pepper Squid with Chinese Broccoli Recipe
Serves 4
Ingredients:
300g Chinese broccoli
1 tbsp Szechuan peppercorns
1 tsp chilli flakes
1 tbsp sea salt flakes
4 tbsp plain flour
4 tbsp cornflour
400g squid, cleaned vegetable oil for deep frying
lemon wedges, to serve
Tamarind Sauce
50g piece tamarind, or 2 tbsp tamarind concentrate
½ cup boiling water
1 tbsp Vietnamese fish sauce
½ tsp sugar
1 fresh red chilli pepper, seeded and minced
Method:
To make tamarind sauce, cover the piece of tamarind with boiling water and let soak for 15 minutes, or until the tamarind is soft. Force tamarind through a fine sieve into a small bowl. If tamarind concentrate is used, dilute it with only ¼ cup warm water. Stir in fish sauce, sugar and chilli. Mix to dissolve sugar.
Crush peppercorns, chilli flakes and sea salt with a pestle and mortar, then mix with the flours.
Slit squid hoods down one side, open out then score the inside lightly in a criss-cross pattern. Cut into pieces.
Fill a large pan or wok ⅓ full with oil. Heat until oil is just smoking. Coat squid in flour mixture, shaking off excess, and fry for 1-2 minutes or until golden.
Heat a large pot of water with a steamer over the top. Cook Chinese broccoli for 2-3 minutes until tender yet still bright green.
Serve squid with steamed Chinese broccoli, tamarind sauce and lemon wedges.
Smart Tip:
Avoid overcooking the squid, or it will become rubbery.