HomeFood & drinkSalt and Pepper Squid with Chilli Strawberry Chutney

Salt and Pepper Squid with Chilli Strawberry Chutney

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients (for 6 people) :

    -500 g baby squid, cleaned, defrosted if frozen
    -1 tsp Sichuan peppercorns, roughly crushed
    -1 tsp sea salt flakes
    -5 tbsp corn flour
    -4 tbsp plain flour
    -1 egg white
    -sunflower oil for deep frying
    -a little paprika to garnish, optional
    -iceberg lettuce leaves to serve, optional

    For the chilli and strawberry chutney:
    -3 large mild red chillies, about 40 g in total, halved, deseeded, finely chopped
    -4cm piece root ginger, peeled, grated
    -1 tsp Sichuan peppercorns, roughly crushed
    -450 g strawberries, sliced
    -1 large onion, finely chopped
    -450 g caster sugar
    -150 ml white wine vinegar
    -4 teaspoons corn flour
    -1 tablespoon water


Put all the ingredients for the chutney, except the corn flour and water into a medium-sized saucepan and cook over a gentle heat, stirring from time to time until the sugar has dissolved.

Increase the heat slightly and simmer, stirring from time to time for 30 minutes until the strawberries are soft.

Mix the corn flour with the water until a smooth paste, stir into the chutney and cook for one minute until thickened and smooth. Leave to cool.

Remove the tentacles from inside the squid tubes, rinse tentacles and tubes well in cold water, drain and slice the tubes into 1 cm (½ inch) rings.

Spoon the peppercorns and salt on to a plate, add the corn flour and flour and mix together.

Fork the egg white on a second plate to break up.

Half fill a deep saucepan with oil and heat until the surface begins to shimmer. Meanwhile dip a few of the squid rings into the egg white, drain off the excess then toss in the flour.

Drop one of the rings into the oil, if it bubbles instantly it is ready. Lower the flour coated squid into the oil with a draining spoon or frying basket.

Cook for two-three minutes until the squid is pale golden brown and cooked through, lift out of the oil, drain well and transfer to a second plate lined with kitchen paper.

Continue dipping the squid slices and tentacles in the flour mix and frying in small batches until it is all cooked.

Spoon on to fresh squares of kitchen paper or into lettuce leaves set on serving plates, spoon the chutney into small individual dishes, add to plates and serve immediately.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Seasonal Berries

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another free recipe every day

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