Salt & Pepper Squid

Published on 6 February 2025 at 19:26

Ingredients

  • 750g squid tubes, 1/2 tsp black peppercorns
  • 1/2 tsp Sichuan peppercorns 
  • 1 tsp sea salt flakes
  • 2 tbsp sunflower oil
  • 1 red chilli, thinly sliced on the diagonal
  • 3 spring onions, sliced on the diagonal

For the salad:

  • 1/4 cucumber, peeled, halved and seeded
  • 50g beansprouts, 25g watercress
  • 2 tsp dark soy sauce, 2 tsp toasted sesame oil
  • 1/4 tsp caster sugar. A pinch of salt

Instructions

  • Score the squid diagonally then cut into matchbox size pieces.
  • For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and watercress and set aside.
  • Whisk together the soy sauce, sesame oil, sugar and salt.
  • Heat a deep frying pan. Add the black and sichuan peppercorns and dry-roast for a few seconds,
  • Shake the pan now and then, until they darken slightly. Coarsely crush, then stir in the sea salt flakes.
  • Heat a wok over a high heat and add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured.
  • Add 1 tsp of the salt and pepper mixture (the rest can be used in other stir-fries). Toss together for about 10 seconds;
  • Add the red chilli and spring onions and toss together very briefly. Serve immediately, with the dressed salad.