Salt and Pepper Squid
Because recipes for Salt and Pepper Squid seem to be everywhere these days, I am writing here about my own little variation on the theme. My variation is probably nothing that will ever win me any awards, but I think you will agree that the taste is worth it. It is a very simple recipe and the ingredients are as follows:
- About half a kilogram of fresh squid. (In this case size doesn’t matter, but I would steer clear of Kraken sized squid as they tend to be tough)
- About a teaspoon of salt
- About half a teaspoon of dried pepper corns
- About 1/4 teaspoon of dried, ground coriander
- 1 short stalk of lemongrass, finely chopped
- plain flour
Drop the salt, pepper, coriander and lemon grass into a dry pan over reasonably hot heat until it steams. This will mean that it is all nicely dried and smelly. Place these ingredients in a mortar and grind them to within an inch of their lives. Otherwise grind them in a vitamizer using shaking movements that neither I would recommend nor would your warranty cover. Mix this salt and pepper mix thoroughly with an equal amount of flour and put aside. Pull the heads off the squid, pull out its guts and the fine cartilage spine and thoroughly wash. Cut the tentacles off in bunches, throwing away the head, eyes and beak. Run the tentacles through your fingers to remove any big cartilage from the suckers. Score the body both ways with a sharp knife and cut up into bite sized pieces. Heat a small amount of vegetable oil in a pan. drop the pieces of squid in the flour/salt/pepper/etc mix one at a time and then into the pan they go. Cover the bottom of the pan with squid. Wait about 30 seconds until they start looking a bit white and turn the pieces over for another 30 seconds. Then remove the pieces and finish off the rest of the batch. Serve the squid on rice or noodles. In the photo you might notice that we chose Japanese udon noodles but any type will do. Serve it all up with a salad and a beer and you can’t go wrong. The secret to good squid is either cooking it fast at about 1 minute total or cooking it slow at maybe half an hour. Anything in between is just asking for rubberiness.
Tags: Seafood Dishes : Asian, ThaiRelated Stories
POSTED IN: Seafood Dishes : Asian, Thai
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