SALT & PEPPA SQUID (gluten free)

SALT & PEPPA SQUID (gluten free)

I’ve never cooked with squid before this meal, but have always loved eating calamari. I was such a novice making this meal that I even got confused when I got the squid out and it wasn’t in the little curly rings I know it for. Yes, I am so stupid I thought that’s how squid just naturally looked. Once I got over the confusion, this dinner was super easy & quick & oh so flavoursome. Crunchy, crispy & Szechuan-y in a way that hits the back of your throat

– Beat an egg in a bowl.
– Slice your squid rings lengthways into thick slices.
– Season the squid with salt and pepper.
– In a sandwich bag, add gluten free flour (or cornflour for a chunkier batter. Just adjust the amount you want in based how chunky you want the batter, we used way less than usual cause we wanted it a bit healthier).
– Add salt & pepper (preferably crushed Sichuan peppercorns. They give food that mouth tingling effect ).
– Dip the squid in the egg and then put it into the bag. This will be messy af but worth it.
– Shake the bag about (whilst it’s closed, unless you want a kitchen covered in egg) until the squid’s covered.
– Chop 1 red onion into tiny cubes, and mince 4 cloves of garlic. I also chopped up 1 super hot red chilli up too.
– Heat sesame oil (or coconut oil) in a wok and chuck in the onion, garlic & chilli.
– After a couple mins, chuck in all the squid and turn the pan up to very hot
– Whilst it’s cooking, chop carrots of their ends & peel their skin then peel them into a bowl & mix with shredded red cabbage