Adam Handling Squid Recipe

Your standard salt and pepper squid is a thing of the past; adding crunchy, crispy herbs and a touch of chilli is what sets this dish apart.

Serves 8

For the sweet and sour ponzu marinade:

100g rice vinegar
10g soy sauce
5 lemons, juiced
70g sugar
5g sea salt
¾ inch square piece konbu

Stir together all ingredients in a small bowl
Let stand overnight then strain

For the squid:

500g baby squid
Flour for dusting
Vegetable oil for frying
Salt and pepper to season

Clean the squid by removing the skin and the sack inside the tube, or ask your fishmonger to prepare
Wash properly to make sure there is no grit
With the tentacles, remove the beak, which is the little black circle in the middle under the tentacles, by gently squeezing
Cut the squid in rough, uneven pieces
Pour ¾ of the marinade over and let stand for 10 minutes
Shake off marinade
Dust in flour and deep dry
Season with salt and fresh pepper and pour the rest of the marinade over

To serve:

Bunch of coriander
1 red chilli, sliced
Oil for frying

Chop the herbs and chilli then fry in hot oil for 5 seconds until crispy

Sweet and Sour Salt and Pepper Squid

Ingredients

Method