![[Hong Kong] Kau Kee Restaurant](http://www.noobcook.com/wp-content/gallery/recipes_reviews/thumbs/thumbs_p1020029_250.jpg "[Hong Kong] Kau Kee Restaurant")
![[Hong Kong] Yee Shun Milk Company](http://www.noobcook.com/wp-content/gallery/recipes_reviews/thumbs/thumbs_yeeshun_250.jpg "[Hong Kong] Yee Shun Milk Company")
![[Hong Kong] Mak’s Noodle](http://www.noobcook.com/wp-content/gallery/recipes_reviews/thumbs/thumbs_maksnoodle2_250.jpg "[Hong Kong] Mak’s Noodle")
Salt and Pepper Squid with Lemon Mayonnaise
Perfect nibbles – Salt and Pepper Squid served with Lemon Mayonnaise Dip
Salt and pepper squid is a popular “pub food”. It easily cost S$10 for a small basket if you order it at a pub, but you get more for less than half the price if you do it at home. This is incredibly simple and requires minimal ingredients. Besides the squid, I already have the rest of the ingredients in my pantry because they are common pantry stock (salt, pepper, flour, lemons, mayonnaise, cooking oil). This version is the light batter type.
Ingredients
(Serves 2)Recipe adapted from Women’s Weekly’s Midweek Meals in Minutes
Deep Fried Squid
- 1 medium squid (about 300g)
- 40-50g plain flour (or corn flour for a heavier/crispier batter)
- sea salt and pepper
- vegetable oil, for deep fryingLemon Mayonnaise
- 3 tbsp mayonnaise
- 1/2 tsp lemon zest
- 1/2 tbsp lemon juice
- 1/2 tbsp boiling waterDirections
1. Mix ingredients for lemon mayonnaise in a small bowl until well combined. Set aside.
2. Clean the squid by laying it flat on the chopping board and gently pulling out the head in one horizontal direction. Empty the cavity of the squid. Wash it clean. I discarded the head (up to you) except for a small portion of the tentacles. Slice the squid to thin rings.
3. Place cut squid into a shallow but wide dish (I used a roasting tray). Season squid with salt and pepper, then add flour. Toss squid to evenly coat squid in the flour (add more if needed); shake off excess.
4. Heat oil to 180C (356F) in wok/large saucepan/deep fryer and deep fry squid in batches until tender and browned lightly (takes about 3 minutes for me). If you have some lumpy batter left, you can also deep fry them for some crispy bits. Drain on absorbent paper.
5. Serve warm with a lemon wedge and the lemon mayonnaise dip you prepared in step 1.
Cooking Notes and Variations
- Do not overcook squid as they will become tough and chewy.
- You can also use 300g squid hoods/baby squid instead.
- You can add some freshly chopped parsley or chopped dill to the dip.
- You can add 1 tsp of curry/chilli powder for that extra kick.
Perfect Finger Food
|
Subscribe via rss or email or iGoogle. |
Be my friend @
♥ If you like this post, help me promote it via the following, thank you! ♥
{ 25 comments… read them below or add one }
Lovely! This is one of my favorite pub foods, though it’s not popular around here except as an appetizer in a proper restaurant. Fun to make at home if you can buy the squid already cleaned; that’s not a task I enjoy.
It’s funny because I don’t find it hard to clean squid; I find chicken (trimming the fats) and fish fillets (de-boning) more cumbersome. It’s great to see you Lydia, miss ya :-)
My hubby loves this! Apart from ‘pub food’, this also makes a great finger food for a party at home!
I usually dip salt and pepper squid in honey mustard sauce..hmmnn. I think lemon mayonnaise would be a nice alternative..
I think a honey mustard sauce sounds delish for the squid :-)
This is a must-order dish at any chinese restaurants! The lemon mayo sounds like a really good dip for this!
I think the Chinese version has szechuan peppercorns and 5 spice powder. I’m thinking of trying it out next time round :-)
I love this. Salt and pepper squid is always my fav!
I like salt and pepper squids. The best I have tried were from some Chinese restaurants and food courts in Sydney. They normally also add some chopped spring onions and chillies on top of the crispy squids.
Funny, I have not tried the Chinese version yet though it sounds delish with more spices.
I really like squid cooked in all kinds of ways, but for some reason, I can’t seem to cook it very well myself! Yours looks perfect.
Yummy! I haven’t had squid for a long time.
It looks to be a great way to enjoy squid! Thanks for sharing :)
Perfect finger food indeed. If you want your squid to be tender, soak them in milk for a few hours prior to cooking.
I’ve never heard of this tip, sounds cool. Thanks for sharing :)
My fear to deal with squid cos it always seem too troublesome. :O
Funny I didn’t think it was hard to clean squid. I try not to burst the ink by pulling out the head slowly in one direction.
This dish needs to be eaten on the veranda of our beach house overlooking the sea….nice glass of dry white on the side!!!!
That sounds like a really relaxing way to enjoy this dish :up:
I must confess that I tried to make a version of salt and pepper squid a couple of weeks ago with disastrous results. I too seasoned the squid with salt and pepper first but I went a little heavy with the pepper and it turned my squid an unappetizing color and it didn’t taste that good. I will definitely have to try this version. It looks delicious!
I tend to go heavy on salt rather than pepper. I guess practice makes perfect right? ;) Thanks for visiting me :)
Tks for the tips on cooking squids. I am drooling looking at your dish now……;P
Hi
I have been browsing ur blog all morning! Great recipes. I find it hard to believe this blog is called the ‘noobcook’ when the recipes and preparation are excellent. Keep up the great work!
Hi, thank you for your kind words! I’m still a beginner cook, have a lot to learn and I’m so clumsy in the kitchen :D
I had this at happy hour the other day and have been craving it ever since. Thanks for sharing the recipe!