Salt and Szechuan Pepper Squid with Hot Chilli Honey Aioli
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Medium
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30 mins
This isn’t your average salt and pepper squid. The difference? A bold kick of Capilano Hot Chilli Honey whipped into creamy aioli… mouthwatering (and perfect for sharing).
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Skill Level
Medium
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Prep Time
15 mins
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Cooking Time
15 mins
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Servings
6 (as a snack)
Ingredients
Squid
- 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
Hot Honey Aioli
- 120g good quality mayonnaise
- 5 garlic cloves, crushed
- 2 tsp lemon juice
- 2 tbsp Capilano Hot Chilli Honey
- To make the hot chilli honey aioli combine mayo, garlic and lemon juice, mix well. Spoon into a serving bowl, spoon over hot honey and swirl through.
- Cut squid tubes into bite-sized pieces.
- Grind salt and peppercorns in a mortar and pestle until fine. Combine with flour and polenta, stirring well.
- Heat oil to 180º in a deep fryer or medium saucepan (if you don’t have a thermometer you can tell when the oil is the right temperature when a small cube of bread browns in around 45 seconds).
- In 3-4 batches, toss the squid pieces into the flour mixture to coat, shaking off any excess. Fry the squid until golden and cooked through (about 2 mins). Drain on paper towel while you repeat with remaining batches.
- Pile into a serving bowl and serve with hot honey aioli.
Used in this recipe
Capilano Hot Chilli Honey
Available at
Honey with a Kick!
Capilano Hot Chilli Honey is crafted by our master honey blender, who expertly infuses premium Australian floral honey with firey flecks of habanero chilli to create a delicious, sweet heat.
Elevate Your Savoury Dishes
Seek out the taste of adventure of sweet and spicy with this hot honey on your pizza, wings, tacos, stir fries and Asian-inspired dishes. It’s a convenient, fresh new way to add loads of flavour to any savoury dish.
- To make the hot chilli honey aioli combine mayo, garlic and lemon juice, mix well. Spoon into a serving bowl, spoon over hot honey and swirl through.
- Cut squid tubes into bite-sized pieces.
- Grind salt and peppercorns in a mortar and pestle until fine. Combine with flour and polenta, stirring well.
- Heat oil to 180º in a deep fryer or medium saucepan (if you don’t have a thermometer you can tell when the oil is the right temperature when a small cube of bread browns in around 45 seconds).
- In 3-4 batches, toss the squid pieces into the flour mixture to coat, shaking off any excess. Fry the squid until golden and cooked through (about 2 mins). Drain on paper towel while you repeat with remaining batches.
- Pile into a serving bowl and serve with hot honey aioli.
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