Chilli Salt And Pepper Seafood Recipes

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CHILLI, SALT AND PEPPER SEAFOOD



Chilli, Salt and Pepper Seafood image

Make and share this Chilli, Salt and Pepper Seafood recipe from Food.com.

Provided by ImPat

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

500 g king prawns (medium raw)
300 g squid (hoods, cleaned)
300 g scallops (roe removed)
2 teaspoons sea salt
1/2 teaspoon five-spice powder
2 red Thai chile (chopped finely)
2 tablespoons peanut oil
150 g sugar snap peas (trimmed)
2 tablespoons light soy sauce
1 lime (cut in wedges)

Steps:

  • Shell and devein prawns leaving tails intact if you wish (I prefer to remove).
  • Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.
  • Combine seafood, salt, pepper, five spice and chilli in large bowl.
  • Heat half the oil in the wok, stir fry seafood in batches until cooked.
  • Heat remaining oil in wok, stir fry peas until tender.
  • Return seafood to wok and add soy sauce and stir fry till hot.
  • Serve seafood with lime wedges.

Nutrition Facts : Calories 350.7, Fat 10.7, SaturatedFat 1.9, Cholesterol 389.5, Sodium 2004.9, Carbohydrate 10.4, Fiber 1.7, Sugar 1, Protein 51.4

CHILLI, SALT AND PEPPER SQUID



Chilli, Salt and Pepper Squid image

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.

Provided by English_Rose

Categories     Lunch/Snacks

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb squid, cleaned
2 tablespoons cornstarch
2 tablespoons plain flour
2 teaspoons hot chili powder
2 tablespoons sea salt
1 tablespoon szechuan peppercorns, dry-roasted and crushed
2 cups vegetable oil
4 leaves iceberg lettuce, chilled
2 lemons, cut into wedges

Steps:

  • Rinse and dry the squid thoroughly.
  • Slice each squid tube horizontally into 1/2in rings. Set aside.
  • In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
  • Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
  • Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
  • Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.

Nutrition Facts : Calories 1112.8, Fat 111, SaturatedFat 14.6, Cholesterol 264.2, Sodium 3554.1, Carbohydrate 16.7, Fiber 3.2, Sugar 0.2, Protein 18.9

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