Stir-fried Salt and Pepper Squid with Red Chilli and Spring Onion

  • 750g squid
  • 1/2 tsp black peppercorns
  • 1/2 tsp Sichuan peppercorns
  • 1 tsp sea salt flakes
  • 2 tbsp sunflower oil
  • 1 medium-hot red chilli, thinly sliced on the diagonal (seeds removed, if you prefer)
  • 3 spring onions, sliced on the diagonal
  • For the salad:
  • 1/4 cucumber, peeled, halved and seeded
  • 50g beansprouts
  • 25g watercress, large stalks removed
  • 2 tsp dark soy sauce
  • 2 tsp roasted sesame oil
  • 1/4 tsp caster sugar
  • A pinch of salt

Prepare the squid as described in Rick's video guide below.
  1. 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.

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