Salt and pepper squid with special fried rice

Salt and pepper squid with special fried rice

Salt and pepper squid with special fried rice

Salt and pepper squid with special fried rice

Why not try some delicious salt and pepper squid with special fried rice to help celebrate Chinese New Year!

For the salt and pepper squid:

Ingredients

1 tablespoon Szechuan peppercorns

1 teaspoon chilli flakes from Spice Mountain

1 tablespoon sea salt flakes

4 tablespoon plain flour

4 tablespoon cornflour

400g squid , cleaned from Furness Fish & Game

Oil for deep frying

1 bunch spring onion, finely sliced from Paul Wheeler (Fresh Supplies) Ltd

1 red chilli, finely sliced

Method

Crush together the peppercorns, chilli flakes and sea salt with a pestle and mortar then mix with the flours.

Slit the squid bodies down one side, open out then score the inside lightly in a criss-cross pattern. Cut into bite-size pieces.

Fill a large pan or wok 1/3 full with oil.  Get smoking hot. Coat the squid pieces in the flour, shaking off the excess, and fry for 1-2 minutes or until golden.  Garnish with the spring onion and red chilli

For the special fried rice

Ingredients

1kg cold, cooked basmati or long grain rice

1 chicken breast, cooked and finely sliced from The Ginger Pig

200g cooked pork or ham, diced from Sillfield Farm

150g peas

1 clove garlic finely chopped

3 eggs

250g cooked prawns from Shellseekers Fish & Game

1 tablespoon sesame oil

4 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon ground black pepper

1 tablespoon Chinese five spice

Method

Heat a wok or large frying pan until it is very hot. Add the garlic and ginger and cook briefly, stirring all the time.

Add the COLD rice, oil, fish sauce and seasoning and stir fry for about 5 minutes on a high heat.

Beat the eggs together and add the mixture to the pan. Stir fry until the eggs have set.

Add the peas, ham, chicken prawns to the rice, cook on high heat for a further 2-3 minutes- making sure the rice doesn’t catch on the wok and burn

Xin Nian Kuai Le!! 

 

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