Easy Vietnamese Salt and Pepper Squid Recipe

1. Easy Vietnamese Salt and Pepper Squid Recipe Easy Vietnamese Salt and Pepper Squid Recipe There are numerous variations of this dish, the worst of which is the stomach-clogging thickly battered defrosted squid rings served as a treat in many bars. Some of the best seafood restaurants in Revesby restaurants in Revesby don't bother with a batter when they prepare fried squid because the flour and cornstarch together with the squid's moisture produce a beautiful, thin coating. The secret to this dish is the method of turning the squid rings inside out, which keeps them spherical rather than causing them to collapse. Additionally, while buying fresh squid ask the seafood vendor to clean the squid for you if the prospect of doing so makes you uncomfortable. But you'll have to fork over far more money. In this article, we are about to explore one of the popular variants of the traditional Vietnamese salt and pepper squid that you can prepare and relish in no time at all. The Ingredients Needed: The Ingredients Needed: Serves 2 Serves 2 ●400 gr squid (Cut into strips or rings) ●1 tablespoon coarse salt ●1 tablespoon coarse/whole black peppercorns ●2 tablespoons plain flour ●1 tablespoon cornstarch ●rocket leaves ●Vegetable oil, for frying, (depending on the pot size) For The Dressing: For The Dressing: ●1 garlic clove (finely minced or chopped) ●1 teaspoon fresh ginger (finely minced or chopped) ●1–2 red chillies (deseeded and finely chopped) ●2 spring onions (thinly sliced) ●4 tablespoons fish sauce ●Juice of 1 lime ●1–2 tablespoons sugar seafood

2. ●4 tablespoons water Preparation: Preparation: 1.First, clean up the squid. As you pull the tentacles and head away from the body the majority of the intestines will emerge from the cavity at the same time. Discard the head and intestines after cutting the tentacles apart with a sharp knife. Ensure that the cavity of the transparent quill is fully clean by removing it from the body and using your finger to probe around inside it. The purple skin on the body should be peeled off and discarded. The body sections should be thoroughly cleaned inside and out before being cut into 8mm (3/8 inch) wide rings. The rings should be reversed. The squid rings and tentacles should be placed in a colander to briefly drain before being transferred to a bowl. 2.Give the peppercorns a good smashing in a pestle and mortar with the salt if you're using whole peppercorns. You want them to break, but not completely crush them. Mix the flour, salt, and pepper in a bowl. Add the squid after that. Toss them in the flour to completely cover them. 3.Place a medium pot on high heat and add the oil. 4.Fry the squid in batches once the oil is heated. Squids cook in a matter of seconds. On the outside, they'll be golden and crisp, but on the inside, they will still be soft. Remove the squid and place it on a platter covered with kitchen towels to absorb the extra oil. Continue with the following group. 5.Now, for the dressing try mixing the ingredients in a bowl. It doesn't get any simpler than that. Taste it to determine if the sweetness or acidity needs to be adjusted. 6.Lay your rocket leaves on a serving plate and sprinkle some dressing over them. Add extra dressing to the crispy squid, which has now been placed on the bed of the rocket. Bon appétit! Here is our version of the dish. With this helpful guide, you can start preparing this dish right away. However, if you are willing to try this or any other seafood cuisine in an authentic Vietnamese seafood restaurant Vietnamese seafood restaurant with an extensive seafood menu Restaurant” in Revesby in Revesby. seafood menu, try visiting “The Hanoi

3. Reference:https://medium.com/@thehanoirestaurantau/easy- vietnamese-salt-and-pepper-squid-recipe-275c6ade51e2 24 Selems Parade, Revesby NSW 2212, Australia https://www.thehanoi.com.au/ thehanoirestaurant@gmail.com +61 2 9773 4280