Spicy chilli squid recipe

Spicy Chilli Squid recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This spicy chilli squid recipe is a delicious and fiery dish that will satisfy any seafood lover's cravings. The tender squid is coated in a flavorful blend of spices, including chilli powder, giving it a kick of heat. With its vibrant colors and bold flavors, this recipe is sure to impress guests at any gathering. Whether enjoyed as an appetizer or as a main course, this dish is perfect for those who enjoy a little spice in their meals.

Keywords: spicy, chilli squid, recipe, seafood, appetizer.

spicy chilli squid recipe details

Spicy chilli squid recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

300 g	fresh squid tubes
2 tbsp	corn flour, for dusting
½	red chilli pepper, finely diced
1 clove(s)	garlic, finely chopped
75 g	red capsicum/bell pepper, cut into 2cm dice
75 g	green capsicum/bell pepper, cut into 2cm dice
600 ml	peanut oil for frying
2 tbsp	sea salt
¾ tsp	five spice powder
	freshly ground black pepper

Instructions

To make the spicy salt, heat a clean dry pan or wok until very hot. Add the salt, reduce the heat and roast on a gentle heat for three or four minutes until the salt becomes fragrant. Stir in the five spice powder and black pepper.

Using a sharp knife, open each squid tube down the centre lengthwise, and open out flat. Wash under cold running water, removing the membranes. Place on a cutting board with the inside facing up and score with shallow diagonal criss-cross cuts at 5mm intervals. Cut each piece into 5cm wide triangular pieces. Dry well on paper towels, then dust very lightly with the corn flour. Shake off any excess and put aside on a plate with the vegetables.

Heat the oil to a moderate heat in the wok and deep-fry the squid for about one minute. It will curl and take on a light golden hue and will be 70% cooked. Remove it with a slotted spoon, then drain the oil from the wok leaving about one tablespoon behind.

Briefly sauté the garlic, capsicums and chilli pepper. Add the squid and toss quickly over a high heat for a couple of minutes, sprinkling with spicy salt as you go.

Finally, turn the heat up to maximum for the last 30 seconds. This removes any excess oil and gives a lovely dry finish.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a