Best 2 Mels Salt Pepper Squid Recipes

Savor the tantalizing flavors of the ocean with our culinary exploration of the delectable dish, "Mels Salt Pepper Squid." This seafood delicacy, characterized by its crispy exterior and tender interior, is a symphony of textures and flavors that will tantalize your taste buds. Embark on a journey to discover the secrets behind this popular dish, as we delve into the world of ingredients, cooking techniques, and the art of achieving the perfect balance of salt, pepper, and savory seasonings. Whether you're a seasoned chef or a home cook looking to impress, this guide will provide you with all the knowledge and inspiration you need to create an unforgettable "Mels Salt Pepper Squid" experience.

Let's cook with our recipes!

MEL'S SALT & PEPPER SQUID

Mel's Salt & Pepper Squid image

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.

Provided by Mel Zlotkowski

Categories Squid

Time 25m

Yield 2-6 serving(s)

Number Of Ingredients 9

Ingredients

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!!!!!)

Steps:

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.

SALT & PEPPER SQUID

Salt & pepper squid image

Crisp, spicy coating and hot, tender squid make an irresistible combination

Provided by Barney Desmazery

Categories Starter

Time 25m

Yield Serves 4 as a starter or as a main alongside other dishes

Number Of Ingredients 13

Ingredients

85g cornflour
85g plain flour
2 tsp black pepper , cracked
2 tbsp ground Szechuan peppercorns , roughly crushed
sunflower or vegetable oil , for frying
400g squid , cleaned and cut into strips (see tips, below)
finely sliced spring onion and green chilli, to serve
1 red chilli , finely chopped
half cucumber , finely diced
1 small red onion , finely chopped
100ml rice wine vinegar
1 tbsp caster sugar
2 tsp fish sauce

Steps:

To 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.
Heat 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. Use 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.

Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium

Tips:

For the best results, use fresh squid that is cleaned and deveined.
To make the squid extra crispy, double-coat it in the flour mixture.
Be careful not to overcrowd the pan when frying the squid. This will prevent it from cooking evenly.
Fry the squid in small batches until it is golden brown and crispy.
Serve the squid immediately with your favorite dipping sauce.

Conclusion:

Mel's salt and pepper squid is an easy and delicious appetizer or main course. It is perfect for parties or gatherings. With its crispy coating and flavorful dipping sauce, this dish is sure to be a hit. So next time you are looking for a quick and easy seafood recipe, give Mel's salt and pepper squid a try. You won't be disappointed!