Gordon: "Deep-fried squid is a much-loved dish and almost every cuisine seems to have a different version. Here Szechuan pepper and five-spice powder give the squid an extra kick. When deep-frying, keep the oil at a constant high temperature to ensure the squid cooks and crispens quickly. Avoid overcooking, otherwise the squid will turn tough and rubbery."
Watch Gordon making salt and pepper squid
1. First, prepare the cucumber salad. Peel the cucumber and carrot, then slice into long strips, using a vegetable peeler or a mandolin. Cut the strips in half if they are too long. Toss them in a bowl with the red chilli and coriander leaves. In a small bowl, mix together the rice vinegar, salt, sugar and sesame oil; set aside.
2. Open up the cleaned squid and score the flesh making sure not to cut through the flesh completely, once the squid is cored slice the squid (against the score) into thick slices and cut the tentacles in half. Rinse and pat dry with kitchen paper. Using a pestle and mortar, grind the Szechuan peppercorns with the salt to a fine powder. Tip into a small bowl and mix in the five-spice powder and cornflour.
3. Heat a 5cm depth of oil in a wok over a high heat until a piece of bread dropped into the hot oil sizzles vigorously. Deep-fry the squid rings and tentacles in batches: coat with the seasoned cornflour, shake off excess, then immerse in the hot oil, taking care not to overcrowd the wok. Deep-fry for about a minute until lightly golden and crisp, then remove with a slotted spoon and drain on kitchen paper.
4. Keep warm in a low oven while you deep-fry the rest of the squid.
5. Toss the cucumber salad with the dressing and divide between serving plates. Pile the crispy squid on top and serve with lime wedges.
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This recipe is taken from Gordon Ramsay’s World Kitchen, published by Quadrille, £20.00
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