Stir-fried salt and pepper squid with chilli and shallots

Name: Rick Stein's stir-fried salt and pepper squid recipe
Yield: 4
Ingredients: 750g squid, gutted and cleaned; 1/4 cucumber, peeled, halved and seeds removed; 50g fresh bean sprouts; 25g watercress sprigs, large stalks removed; 2 tsp dark soy sauce; 2 tsp roasted sesame oil; 1/4 tsp caster sugar; 1/2 tsp black peppercorns; 1/2 tsp Sichuan peppercorns; 1-2 tbs sunflower oil; 1 medium-hot red finger chilli, thinly sliced; 3 long green shallots, sliced

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by Rick Stein

Chef, author, TV presenter

Jan 05, 2022

“This is one of the first Asian-style dishes I ever put on the restaurant menus and it’s still there from time to time. The salad that accompanies it is entirely made up by me but does seem to encompass the flavours of Southeast Asian cooking.” – Rick Stein.

750g squid, gutted and cleaned
1/4 cucumber, peeled, halved and seeds removed
50g fresh bean sprouts
25g watercress sprigs, large stalks removed
2 tsp dark soy sauce
2 tsp roasted sesame oil
1/4 tsp caster sugar
1/2 tsp black peppercorns
1/2 tsp Sichuan peppercorns
1-2 tbs sunflower oil
1 medium-hot red finger chilli, thinly sliced
3 long green shallots, sliced

Method

1.

Cut the squid along one side of each pouch, open it out flat and pat dry. Score the inner side into a diamond pattern with the tip of a sharp knife, then cut it into 5cm squares. Cut the tentacles in half, if large, and set to one side with the pouches.
2.

For the salad, cut the cucumber lengthways into short, thin strips. Put them in a bowl and toss with the bean sprouts and watercress. Whisk together the soy sauce, sesame oil, sugar and a pinch of salt flakes in a small jug and set aside.
3.

Heat a frypan over a high heat and add both peppercorns. Dry roast for a few seconds, shaking the pan until the peppercorns darken slightly and smell aromatic. Grind them coarsely in an electric spice grinder, then stir in 1 tsp salt flakes.
4.

Heat half the oil and half the squid in the pan and stir-fry for 2 minutes until lightly coloured. Tip on to a plate and repeat with the rest of the oil and squid. Put the first batch of squid back in the pan with the rest and add the salt and pepper mixture.
5.

Toss everything together for 10 seconds or so, then add the red chilli and spring onions. Toss again and serve with the dressed salad.