Sticky Thai pork
This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop
Salt & pepper squid with roast chilli dressing
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6 with other dishes
Skip to ingredients
- 500g (cleaned weight) medium-size squid
- 2 tsp white peppercorns
- 4 tsp flaky sea salt
- 100g plain flour
- groundnut or vegetable oilfor frying
For the chilli dressing
- 1 long dried chilliroasted and deseeded
- 1 tbsp palm sugaror light muscovado sugar
- juice 1 lime
- 50ml fish sauce
Nutrition: per serving
- kcal191
- fat8g
- saturates1g
- carbs16g
- sugars3g
- fibre1g
- protein16g
- salt4.87g
Method
step 1
Cut the squid into large pieces, then score a criss-cross diamond pattern into the flesh, without cutting all the way through. To make the chilli dressing, pound the roasted dried chilli in a mortar and pestle (or food processor), then add the palm sugar. Pound again, adding the lime juice and the fish sauce. Mix well and place to one side. Heat oven to 180C/fan 160C/gas 4 and slide a baking sheet in.
step 2
Pound the peppercorns and sea salt together, then stir into the flour in a large bowl and set to one side. Heat a few cms oil in a wok or deep frying pan.
step 3
Place the wok over a high heat; when the oil starts to shimmer, it is ready. Toss the squid in the seasoned flour so that it is coated well.
step 4
Drop a quarter of the squid into the oil and fry for about 1 min. The squid should curl and go crisp. Lift out of the oil with a slotted spoon and keep warm in the oven on the baking sheet while you cook the rest. Serve straight away, with the dressing on the side.
