Crispy Salt and Pepper Squid With Cucumber Salad

Crispy Salt and Pepper Squid With Cucumber Salad


  • Squid 200 g
  • Tentacles 100 g
  • Corn flour 100 g
  • 2 cucumbers
  • 1 carrot
  • 1 chilli
  • Szechuan pepper 20 g
  • Chinese five spice 10 g
  • Rice wine vinegar 2 tablespoons
  • Sesame oil 2 tablespoons
  • Salt
  • Pepper
  • Vegetable oil

Cooking Instructions

  1. First off, start prepping the squid. Take Szechuan pepper, salt, Chinese five spice – grind.
  2. Place the seasoning into a bowl, add corn flour.
  3. Take the squid, first score, and then slice it.
  4. Cut tentacles in halves.
  5. Put the squid and tentacles into the seasoning. Shake off the excess.
  6. Get the pan nice and hot, pour some vegetable oil. Fry until nicely colored.
  7. Next, to the cucumber salad. Pill cucumbers and carrots. Slice ribbons. Cut the chilli.
  8. Add 2 tablespoons of rice wine vinegar and 2 tablespoons of sesame oil.
  9. Season with salt and pepper. Add a teaspoon of sugar. Put some coriander. Place the salad onto the plate and put the squid on top. Cook this recipe with a photo!

See: Other Salads Recipes by Gordon Ramsay

See: Other Seafood Recipes by Gordon Ramsay

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