Stir-fried salt-and-pepper squid with red chile and green onion
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Squid are marine cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles. Squid are strong swimmers and certain species can 'fly' for short distances out of the water.
ingredients
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serves: 4
1 1/2 lb (750 g) squid
1/2 teaspoon black peppercorns
1/2 teaspoon Sichuan peppercorns
1 teaspoon Maldon sea salt flakes
1-2 tablespoons canola oil
1 medium-hot red chile pepper (thinly sliced, seeds removed, if you prefer)
3 green onions (sliced)
SALAD:
1/4 hothouse cucumber (peeled, halved, and seeded)
1/2 cup (50 g) beansprouts
1/2 cup (25 g) watercress (large stems removed)
2 teaspoons dark soy sauce
2 teaspoons toasted sesame oil
1/4 teaspoon sugar
1 pinch of salt
Servings Per Recipe: 4
Amount per Serving
Calories: 221
- Total Fat: 8.2 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Cholesterol: 396.7 mg
- Sodium: 321 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.8 g
- Sugars: 1 g
- Protein: 27.4 g
preparation
1. For the salad, cut the cucumber Iengthwise into short strips. Toss with the beansprouts and watercress, then keep in the refrigerator until needed. Whisk together the soy sauce, sesame oiI, sugar, and salt.
2. Hold the squid's body in one hand and the head with the other, and gently pull the head away from the body, taking the milky white intestines with it.
3. Remove the tentacles from the head by cutting them off just in front of the eyes. Discard the head and separate the tentacles if they are large.
4. Squeeze out the beak-Iike mouth from the center of the tentacles and discard it.
5. Lf you want to retain the ink sac, look among the intestines for a very small, pearly white pouch with a slight blue tinge and carefully cut it away.
6. Reach into the body and pull out the clear, plastic-like quill.
7. Pull off the two fins from either side of the body pouch. Then pull away the brown, semi-transparent skin from both the body and the fins. Wash out the body pouch with water.
8. Insert the blade of a sharp, thin-bladed, flexible knife into the opening of the body pouch and slit it open along one side. Open it out flat and pull away any remaining intestines and membrane.
9. Score what was the inner side in a diamond pattern using the tip of a small, snarp knife, taking care not to cut too deeply. Then cut the squid into 2-inch (5-cm) pieces.
10. Heat a small, heavy-based frying pan over a high heat. Add the black peppercorns and Sichuan peppercorns and toast them for a few seconds, shaking the pan now and then, until they darken slightly and become aromatic. Tip into a mortar and crush coarsely with the pestle, then stir in the sea salt flakes.
11. Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly colored. Tip onto a plate, then cook the remaining squid in the same way.
12. Return the first batch of squid to the wok and add 1 teaspoon of the salt-and-pepper mixture (the rest can be used in other stir-fries). Toss together for about 10 seconds, then add the red chile and green onions and toss together very briefly.
13. Divide the squid among four serving plates. Toss the salad with the dressing and pile alongside the squid. Serve immediately.
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