Seafood Recipes - Deep-Fried Squid With Pepper and Salt (Muc Rang Muoi)

Ingredients

• 500g (1 lb) small fresh squid

• 1 fresh red chili, seeded

• 2 tbsp fish sauce

• 2 cloves garlic, finely chopped

• 1 cup corn-flour (cornstarch)

• 3 cups frying oil

• 2 tbsp fine salt

• 1 tsp finely ground Chinese brown peppercorns

• 1/2 tsp black pepper

• fresh coriander

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Method:

1. Skin and clean the squid and rinse thoroughly. Cut the heads away from the tentacles, retaining the tentacles, if desired. Place in a dish with the chili, very finely chopped, the fish sauce and garlic and marinate for 2 hours. Drain and coat with the corn-flour (cornstarch), shaking off excess.

2. Heat the oil and fry the squid in batches until crisp and golden. In a separate pan heat the salt for 3-4 minutes, add the peppers and mix well.

3. Drain the cooked squid briefly on absorbent paper and serve with the pepper-salt as a dip. Garnish with fresh coriander sprigs.