Salt and Pepper Squid With Aioli | Marion's Kitchen
Salt and Pepper Squid With Aioli | Marion's Kitchen
Ingredients
Squid
- 1 tbsp Sichuan peppercorns
- 1 tbsp black peppercorns
- 1 tbsp sea salt
- vegetable oil, for deep-frying and stir-frying
- ¼ cup plain (all-purpose) flour
- ¼ cup rice flour
- 2 large whole squid, cleaned and cut into pieces (see my video on how to clean and prepare squid here) or 400g (14 oz) pre-cleaned calamari tubes, sliced into rings
- lime wedges, to serve
Aioli
- 1 egg
- ½ garlic clove, finely grated
- 1 tbsp yuzu juice or lemon juice
- ½ cup vegetable oil
- ¼ cup extra virgin olive oil
- 1 tsp sea salt
Instructions
- 1
For the aioli, place the ingredients into a jug and use an immersion blender to blend for 2–3 minutes or until thick and completely emulsified.
2.5 min - 2
Transfer to a serving bowl and set aside for later.
- 3
Use a mortar and pestle to grind the peppercorns and the salt to a fine powder.
- 4
Transfer to a small bowl.
- 5
Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. The oil is hot when a wooden spoon dipped into the oil forms small little bubbles (about 165°C/325°F).
- 6
Combine the plain flour and rice flour in a large bowl or tray.
- 7
Toss the pieces of squid in the flour until evenly coated.
- 8
When the oil is hot, fry the squid in batches for 2-3 minutes or until light golden in colour and cooked through.
2.5 min - 9
Drain on paper towel.
- 10
Sprinkle with the salt and pepper mix.
- 11
Serve with the aioli and lime wedges.
