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Image / Editorial

This salt and pepper squid is everything we want tonight

by Meg Walker
18th Jul 2019

RPS1815 Pepper Cookbook

This recipe, using spicy, citrusy Sansho pepper, is my spin on the ever-popular salt and pepper prawns served in Chinese restaurants around the world. Dip the freshly fried squid into the spiced mayo and enjoy.

Salt and Pepper Squid with Sansho Spicy Dip

Serves 4

½ tsp ground Sansho pepper
2 tsp sea salt
65g rice flour
450g squid, cleaned and sliced
freshly squeezed juice of 1 lemon
vegetable oil, for frying

For the Sansho Spicy Dip
115g good-quality mayonnaise
5g Vietnamese or regular basil leaves
½ tsp Sansho pepper
½ tsp sea salt
grated zest of 1 lemon

To make the dip, whisk all the ingredients together in a small bowl until well combined. Set aside.

In a large shallow bowl mix together the Sansho pepper, salt and rice flour. Put the squid in another bowl and pour over the lemon juice.

Pour enough oil to come halfway up a large saucepan, then place over a medium-high heat until the oil starts to simmer.

Take a few pieces of squid at a time and toss in the flour mixture to coat. Working in batches, deep fry for 2-3 minutes until golden and cooked through. Transfer to a wire rack to drain.

Pile the cooked squid in a shallow bowl and serve with the dip.


Extracted from Salt & Pepper by Valerie Aikman-Smith (Ryland Peters & Small, approx €11.50). Photography © Ryland Peters & Small.