Chilli Salt & Pepper Squid with Smacked Cucumber Salad

Method

1. 1. To make the smashed cucumber salad, place the cucumber on a chopping board and smash several times with a rolling pin, then cut in half, scoop out the seeds and cut into thin batons. Place the vinegar in a serving bowl and stir in the sugar to dissolve. Add the cucumber batons and onion wedges and toss to coat. Cover with cling film and for at least 10 minutes, or up to 8 hours in the fridge is fine.
2. 2. When ready to serve, heat the oil in a deep-fat fryer to 190˚C/375˚F. Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. Then cut each pouch lengthways in half, then across into 5cm/2 inch pieces. Separate the tentacles into pairs.
3. 3. Put the cornflour, semolina, paprika and a teaspoon of salt into a plastic freezer bag. Add the prepared squid and then toss to coat. Tip out on to a tray, knocking off any excess and leave for 1-2 minutes so that the cornflour mixture becomes slightly damp. This will give a crispier finish. When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches for 1-2 minutes to get the most golden crunchiness.
4. 4. Meanwhile, heat a little more oil in a wok or frying pan. Quickly sauté the chilli and spring onions for a couple of minutes until sizzling. Season to taste. Drain the squid on kitchen paper and then tip onto a platter. Sprinkle over the chilli mixture and arrange bowls of the smacked cucumber salad at both ends of the platter to serve.

• Spring
• Summer
• Light Meals & Salads
• Main Meals
• rice wine vinegar
• seafood
• paprika
• Chilli Squid
• Cucumber Salad
• semolina

Ingredients

• US
• METRIC

You'll Need