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Stir-fried salt-and-pepper squid with red chilli and spring onion |
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IngredientsServes 4 as a starter
750g (1 陆 1b) squid
陆 teaspoon black peppercorns
陆 teaspoon Sichuan peppercorns
1 teaspoon Maldon sea-salt flakes
1-2 tablespoons sunflower oil
1 medium-hot red Dutch chilli, thinly sliced
(seeds removed, if you prefer)
3 spring onions, sliced
For the salad:
cucumber, peeled, halved and seeded
50g (2 oz) beansprouts
25g (1 oz) watercress, large stalks removed
2 teaspoons dark soy sauce
2 teaspoons roasted sesame oil
teaspoon caster sugar
a pinch of salt
MethodPreparing squid for stir-frying
For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and watercress and set aside in the fridge until needed. Whisk together the soy sauce, sesame oil, sugar and salt.
Heat a small heavy-based frying pan over a high heat. Add the black peppercorns and Sichuan peppercorns and dry-roast them for a few seconds, shaking the pan now and then, until they darken slightly and become aromatic. Tip into a mortar and crush coarsely with the pestle, then stir in the sea-salt flakes.
Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured. Tip on to a plate, then cook the remaining squid in the same way.
Return the first batch of squid to the wok and 1 teaspoon of the salt-and-pepper mixture (the rest can be used in other stir-fries). Toss together for about 10 seconds, then add the red chilli and spring onions and toss together very briefly.
Divide the squid between 4 serving plates. Toss the salad with the dressing and pile alongside the squid. Serve immediately.
This recipe can be found in Rick Stein's Seafood (大象传媒 Books, ISBN: 0563534176, 25.00). |
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