Prep time
10 mins
Cooking Time
25 mins
Serves
2
Ingredients
For the squid
- 1 kg MSC squid rings
- 4 tbsp plain flour
- 100 g self-raising flour
- 50g cornflour
- 250ml IPA beer
- 1 tsp seaweed flakes
- Vegetable oil for frying
For the salt and peppery mix
- 1 tsp sea salt
- 1 tsp seaweed
- ½ tsp cracked black pepper
- ½ tsp cracked pink peppercorn
- ½ tsp chilli flakes
For the mint and peanut
- 100g salted peanuts
- Large handful of mint leaves, roughly chopped
- 1 red chilli, deseeded and finely sliced
- 2 tbsp sweet chilli sauce
Method
- Start by making your seaweed batter. In a large bowl whisk the self-raising flour and cornflour with beer and seaweed flakes until smooth.
- Preheat your oil to 180˚C. Dredge your squid rings in plain flour to evenly coat and then dip them into the batter one at a time. Fry in small batches rather than trying to cook all the squid in one go. Fry for 3-4 minutes until golden brown and the batter puffs up.
- Remove from the hot oil and blot off excess oil on a sheet of kitchen roll. Toss in salt and peppery mix whilst they are still warm to coat. You can keep them warm in a low oven whilst you cook the rest or serve whilst you cook the rest.
- For the peanuts and mint simply toss to coat evenly in sweet chilli sauce. Serve your street food inspired salt and pepper squid with the spicy peanuts and extra sweet chilli sauce or garlic mayo on the side.