eCook Meal
Salt & Szechuan Pepper Squid
with a crispy tempura batter, lemon aïoli & nutty black rice
This decadently crunchy batter is infused with the unique bite of Szechuan pepper and encases succulent morsels of squid. Served with black rice, pickled veg, charred corn, and a rich lemon aïoli. Due to seasonality, we’ve had to sub corn on the cob for corn kernels but don’t fret, there’s no skimping on flavour!
Serving guide
Choose your portion size.
NUTTY BLACK RICE
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy.
PICKLE, AÏOLI, SQUID & PEPPS!
Toss the sliced Radish and spring onion with the juice of 1 lemon wedge. Season and set aside to pickle. Combine the mayo with the juice of 1 lemon wedge and the lemon zest to taste. Season and set aside for serving. Rinse the squid to remove any residue, pat completely dry, and set aside. Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Place in a bowl with the flour and a pinch of salt. Mix and set aside.
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. Once hot, add the Corn and fry for 3-4 minutes until starting to char. Transfer to a bowl, cover to keep warm, and set aside.
TEMPURA FRY-UP
When the rice has 10 minutes remaining, whisk 1 egg in a shallow dish with 20ml of water. You only need ½ of it for this recipe, so save the remainder for scrambled eggs in the morning! Gradually whisk in the flour and pepper mixture until there are no lumps. Return the pan to a high heat with 2cm of oil covering the base. When very hot, use tongs to dip the squid pieces into the batter. Allow any excess to drip off, then place in the oil. Fry for 2-3 minutes until crispy and golden, shifting as they colour. Be careful, the oil may spatter! Remove on completion and drain on paper towel.
LAST LITTLE BITS
When the rice is cooked, remove from the heat and drain if necessary. Stir through the umami seasoning until evenly distributed. Toss the shredded green leaves with a drizzle of oil and some seasoning.
GET A LOAD OF THAT CRUNCH!
Make a bed of rice, scatter over the pickled veg, and pile up the crispy Szechuan pepper squid. Pop on a dollop of Lemon aïoli and serve the dressed leaves and charred corn on the side. Scrumptious!
NUTTY BLACK RICE
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy.
PICKLE, AÏOLI, SQUID & PEPPS!
Toss the sliced Radish and spring onion with the juice of 2 lemon wedges. Season and set aside to pickle. Combine the mayo with the juice of 2 lemon wedges and the lemon zest to taste. Season and set aside for serving. Rinse the squid to remove any residue, pat completely dry, and set aside. Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Place in a bowl with the flour and a pinch of salt. Mix and set aside.
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. Once hot, add the Corn and fry for 4-5 minutes until starting to char. Transfer to a bowl, cover to keep warm, and set aside.
TEMPURA FRY-UP
When the rice has 10 minutes remaining, whisk 1 egg in a shallow dish with 30ml of water. Gradually whisk in the flour and pepper mixture until there are no lumps. Return the pan to a high heat with 2cm of oil covering the base. When very hot, use tongs to dip the squid pieces into the batter. Allow any excess to drip off, then place in the oil. Fry for 2-3 minutes until crispy and golden, shifting as they colour. Be careful, the oil may spatter! Remove on completion and drain on paper towel. Do this step in batches to avoid overcrowding the pan.
LAST LITTLE BITS
When the rice is cooked, remove from the heat and drain if necessary. Stir through the umami seasoning until evenly distributed. Toss the shredded green leaves with a drizzle of oil and some seasoning.
GET A LOAD OF THAT CRUNCH!
Make a bed of rice, scatter over the pickled veg, and pile up the crispy Szechuan pepper squid. Pop on a dollop of Lemon aïoli and serve the dressed leaves and charred corn on the side. Scrumptious!
NUTTY BLACK RICE
Rinse the rice and place in a pot with 900ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy.
PICKLE, AÏOLI, SQUID & PEPPS!
Toss the sliced Radish and spring onion with the juice of 3 lemon wedges. Season and set aside to pickle. Combine the mayo with the juice of 3 lemon wedges and the lemon zest to taste. Season and set aside for serving. Rinse the squid to remove any residue, pat completely dry, and set aside. Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Place in a bowl with the flour and a pinch of salt. Mix and set aside.
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. Once hot, add the Corn and fry for 5-6 minutes until starting to char. Transfer to a bowl, cover to keep warm, and set aside.
TEMPURA FRY-UP
When the rice has 10 minutes remaining, whisk 2 eggs in a shallow dish with 40ml of water. Gradually whisk in the flour and pepper mixture until there are no lumps. Return the pan to a high heat with 2cm of oil covering the base. When very hot, use tongs to dip the squid pieces into the batter. Allow any excess to drip off, then place in the oil. Fry for 2-3 minutes until crispy and golden, shifting as they colour. Be careful, the oil may spatter! Remove on completion and drain on paper towel. Do this step in batches to avoid overcrowding the pan.
LAST LITTLE BITS
When the rice is cooked, remove from the heat and drain if necessary. Stir through the umami seasoning until evenly distributed. Toss the shredded green leaves with a drizzle of oil and some seasoning.
GET A LOAD OF THAT CRUNCH!
Make a bed of rice, scatter over the pickled veg, and pile up the crispy Szechuan pepper squid. Pop on a dollop of Lemon aïoli and serve the dressed leaves and charred corn on the side. Scrumptious!
NUTTY BLACK RICE
Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy.
PICKLE, AÏOLI, SQUID & PEPPS!
Toss the sliced Radish and spring onion with the juice of 4 lemon wedges. Season and set aside to pickle. Combine the mayo with the juice of 4 lemon wedges and the lemon zest to taste. Season and set aside for serving. Rinse the squid to remove any residue, pat completely dry, and set aside. Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Place in a bowl with the flour and a pinch of salt. Mix and set aside.
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. Once hot, add the Corn and fry for 5-6 minutes until starting to char. Transfer to a bowl, cover to keep warm, and set aside.
TEMPURA FRY-UP
When the rice has 10 minutes remaining, whisk 2 eggs in a shallow dish with 50ml of water. Gradually whisk in the flour and pepper mixture until there are no lumps. Return the pan to a high heat with 2cm of oil covering the base. When very hot, use tongs to dip the squid pieces into the batter. Allow any excess to drip off, then place in the oil. Fry for 2-3 minutes until crispy and golden, shifting as they colour. Be careful, the oil may spatter! Remove on completion and drain on paper towel. Do this step in batches to avoid overcrowding the pan.
LAST LITTLE BITS
When the rice is cooked, remove from the heat and drain if necessary. Stir through the umami seasoning until evenly distributed. Toss the shredded green leaves with a drizzle of oil and some seasoning.
GET A LOAD OF THAT CRUNCH!
Make a bed of rice, scatter over the pickled veg, and pile up the crispy Szechuan pepper squid. Pop on a dollop of Lemon aïoli and serve the dressed leaves and charred corn on the side. Scrumptious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R105.83
for 4 servings · R26.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Black Rice needs 300 mlEdamame & Black Rice Salad 190 g R46.99 · whole pack (size can't be divided)R46.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- Szechuan Peppercorns
- Squid Heads & Tubes
- That Mayo (Original)
- Umami Seasoning
- Tempura Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Salt & Szechuan Pepper Squid?
The preparation time for Salt & Szechuan Pepper Squid with a crispy tempura batter, lemon aïoli & nutty black rice is between 20 and 30 minutes.
What is the total time required to make Salt & Szechuan Pepper Squid with a crispy tempura batter, lemon aïoli & nutty black rice?
The total time required to make Salt & Szechuan Pepper Squid with a crispy tempura batter, lemon aïoli & nutty black rice is between 40 and 50 minutes.
How many servings does Salt & Szechuan Pepper Squid provide?
4 servings
What are the main ingredients in Salt & Szechuan Pepper Squid?
Black Rice, Corn, Green Leaves, Lemon, Radish, Spring Onion, Squid Heads & Tubes, Szechuan Peppercorn, Tempura Flour, That Mayo (Original), Umami Seasoning
What is the nutritional information of Salt & Szechuan Pepper Squid?
Calories: 736, Carbs: 104 grams, Fat: grams, Protein: 35.5 grams, Sugar: 5.2 grams, Salt: 1535 grams
How do I prepare Salt & Szechuan Pepper Squid?
GET A LOAD OF THAT CRUNCH!: Make a bed of rice, scatter over the pickled veg, and pile up the crispy Szechuan pepper squid. Pop on a dollop of lemon aïoli and serve the dressed leaves and charred corn on the side. Scrumptious! LAST LITTLE BITS: When the rice is cooked, remove from the heat and drain if necessary. Stir through the umami seasoning until evenly distributed. Toss the shredded green leaves with a drizzle of oil and some seasoning. CHAR THE CORN: Place a pan over a high heat with a drizzle of oil. Once hot, add the corn and fry for 4-5 minutes until starting to char. Transfer to a bowl, cover to keep warm, and set aside. TEMPURA FRY-UP: When the rice has 10 minutes remaining, whisk 1 egg in a shallow dish with 30ml of water. Gradually whisk in the flour and pepper mixture until there are no lumps. Return the pan to a high heat with 2cm of oil covering the base. When very hot, use tongs to dip the squid pieces into the batter. Allow any excess to drip off, then place in the oil. Fry for 2-3 minutes until crispy and golden, shifting as they colour. Be careful, the oil may spatter! Remove on completion and drain on paper towel. Do this step in batches to avoid overcrowding the pan. NUTTY BLACK RICE: Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. PICKLE, AÏOLI, SQUID & PEPPS!: Toss the sliced radish and spring onion with the juice of 2 lemon wedges. Season and set aside to pickle. Combine the mayo with the juice of 2 lemon wedges and the lemon zest to taste. Season and set aside for serving. Rinse the squid to remove any residue, pat completely dry, and set aside. Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Place in a bowl with the flour and a pinch of salt. Mix and set aside.
What should be prepared from my kitchen to make Salt & Szechuan Pepper Squid?
Black Rice, Corn, Green Leaves, Lemon, Radish, Spring Onion, Squid Heads & Tubes, Szechuan Peppercorn, Tempura Flour, That Mayo (Original), Umami Seasoning
How many calories does Salt & Szechuan Pepper Squid have?
736 calories
How much fat content does Salt & Szechuan Pepper Squid have?
grams