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Nutrition Facts
Serving Size 1 (1263g) Recipe makes 2 servings The following items or measurements are not included below: 2 tablespoons black peppercorns szechuan peppercorns
Calories 3304
Calories from Fat 2039		(61%)
Amount Per Serving		%DV
	Total Fat 226.6g	348%
	Saturated Fat 39.3g	196%
	Monounsaturated Fat 101.5g
	Polyunsaturated Fat 72.7g
	Trans Fat 0.0g
Cholesterol 1165mg		388%
Sodium 10686mg		445%
Potassium 1495mg		42%
Total Carbohydrate 222.8g		74%
	Dietary Fiber 7.9g	31%
	Sugars 1.4g
Protein 93.3g		186%
Vitamin A 265mcg		5%
Vitamin B6 1.4mg		70%
Vitamin B12 6.5mcg		108%
Vitamin C 43mg		72%
Vitamin E 34mcg		114%
Calcium 214mg		21%
Iron 4mg		26%
detailed view... how is this calculated?

Mel's Salt & Pepper Squid Recipe #67018

I introduced my friends and family to salt and pepper squid at our local Chinese restaurant. Now it doesn't matter which Chinese restaurant we go to - this is the only dish that we order 2 serves of. This tasty version I adapted from Neil Perry's recipe (appears on the Australian Lifestyle channel website). I found the tempura batter a great substitute for the rice flour.

by Mel Zlotkowski

25 min | 15 min prep

SERVES 2 -6

10-20 small dried red chilies (optional)
3 tablespoons sea salt
2 tablespoons black peppercorns
2 tablespoons szechuan peppercorns
500 g rice flour (or tempura flour, I used tempura batter instead)
1 kg squid, tubes cut in half so it flat,then into strips. they will curl in the oil
500 ml peanut oil
2 tablespoons coriander, chopped (I don't add this)
2 limes (cut in half for squeezing, I don't add this either, but it would be nice!!!!!)

Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant.
Place into a mortar and pestle and cool.
Once cool, grind with the mortar and pestle to a fine consistency.
Mix through the rice flour (tempura batter/ flour).
Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).
Cut squid into thin strips (or score lightly with knife and cut into larger pieces).
Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.
Drain on absorbent paper and place onto your plate.
To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges.
Great with an Asian beer!
I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender.

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Mel's Salt & Pepper Squid Recipe #67018

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star