Salt and Szechuan Pepper Squid with Hot Chilli Honey Aioli
This isn’t your average salt and pepper squid. The difference? A bold kick of Capilano Hot Chilli Honey whipped into creamy aioli!
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at capilanohoney.com.
Cooking tools:
- Mortar and pestle
- Deep fryer
- Saucepan
- Paper towel
- Serving bowl
- Mixing bowl
- Spoon
- Kitchen thermometer
- Stove
- Chef's knife
- Cutting board
- Slotted spoon
- Measuring spoon
- Whisk
Ingredients
- 650g squid tubes (about 3)
- 1 tsp sea salt
- ½ Szechuan peppercorns
- 75g plain flour
- 85g fine polenta
- 1.5L high smoke point oil, to deep fry
- 120g good quality mayonnaise
- 5 garlic cloves, crushed
- 2 tsp lemon juice
- 2 tbsp
- Capilano Hot Chilli Honey
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Salt & pepper squid recipe | Good Food
bbcgoodfood.com
Salt & Pepper Squid
constantcookbook.com
Chilli Salt And Pepper Squid
donnahay.com.au
Szechuan Pepper Squid
meatsmokefire.co.uk
Chilli Salt And Pepper Squid
donnahay.com.au
Chilli Salt And Pepper Squid
donnahay.com.au
Chilli Salt And Pepper Squid
donnahay.com.au
Chilli Salt And Pepper Squid
donnahay.com.au