There are two Australian chefs in particular who have forged success in the local and international food scene with their unique take on the fusion of Asia and Australia. Neil Perry and Kylie Kwong aren’t the only Aussies to have done this but they are both standouts for their passion for Asian cookery and advocates for premium Australian produce.
As for this dish, it seemed to spring out of a culinary fertile era and Perry and Kwong have helped to popularise it. You would be hard pressed to find a pub restaurant now that didn’t have salt-and-pepper squid or chilli salt squid on the menu. Versions using prawns or tofu are popular, too.
Preparation Time
30 Minutes
Cooking Time
15 Minutes
Serves
4 (Appetiser)
Ingredients
400g squid hood
65g (½ cup) cornflour
vegetable oil for deep-frying
1 large red chilli finely sliced
1 spring onion finely sliced
lemon wedges to serve
Spiced Salt
1 tablespoon fine sea salt
1 teaspoon caster sugar
1 teaspoon ground white pepper
½ teaspoon Chinese five-spice powder
The Batter
120g (1 cup) cornflour
250ml (1 cup) soda water chilled
Method
To prepare the squid, cut the squid hood down the centre on a chopping board and open it flat. Use a small knife to scrape off the membrane on the inside of the hood, then cut the hood lengthwise into 1cm wide strips. Pat the squid pieces dry with paper towels and transfer to a bowl.
For the spiced salt, combine the salt, sugar, white pepper and five-spice in a small bowl, then set aside.
To make the batter, put the cornflour into a bowl and stir through the soda water to make a smooth mixture, then set aside.
To prepare the squid, first line a plate with paper towels, then put the cornflour into a bowl.
Half-fill a saucepan with enough oil for deepfrying and heat over a high heat. The oil is ready when a cube of bread dropped in sizzles on contact and turns golden in 10–15 seconds. Alternatively, use a thermometer and heat to 220°C.
Working in batches, and using your hands, add about one-third of the squid to the bowl of cornflour. Toss the squid around to lightly coat in the cornflour then toss in the batter. Allow excess batter to drip back into the bowl. Carefully add the squid to the oil and cook for 2–3 minutes, until light golden. Use a slotted spoon or metal tongs to transfer the squid to the lined plate. Repeat to cook the remaining squid in batches.
Carefully add the chilli and spring onion to the hot oil and deep-fry for 1–2 minutes. Remove with a slotted spoon and transfer to a bowl with the squid. Sprinkle over 1–2 teaspoons of the salt mixture and tumble the squid onto a serving plate.
Serve the squid with lemon wedges on the side and the remaining salt mixture in a small bowl to add to taste.
