Maya is Karine's god-daughter and co-godmother of Viking Sea. Together with her father Sylvain, they love to make salt and pepper squid, which is also one of Karine's favourite dishes.
Salt and Pepper Squid
My god-daughter Maya, along with my father Torstein Hagen, were there to help me christen our second ocean ship Viking Sea. Maya’s father is a great cook and makes all the dishes he creates taste incredible. Topping that list is the Australian favorite: salt and pepper squid. Pre-prepared squid hood are readily available if you’d rather not do this part yourself.
Vegetable oil, for frying
1 lb (450g) small squid, cleaned
1 tbsp black peppercorns
1 tbsp Szechuan peppercorns
1 tsp sea salt
4 tbsp all-purpose (plain) flour
4 tbsp cornstarch (cornflour)
FOR THE GARNISH:
1 red chilli, deseeded and sliced
2 scallions (spring onions), sliced
1 clove garlic, sliced
Half fill a large pan (or deep fat fryer) with the oil and allow to come up to 350°F (180°C).
If you’re using whole squid, separate the tentacles and remove the clear ‘quill’. Discard the heads and cut the hoods into 1cm rings. Set aside.
Crush the peppercorns, then mix with the flour and cornstarch.
Toss the squid pieces in the flour mixture, making sure they’re well covered, then transfer to the fryer. Fry in batches until golden (about 1-1 ½ minutes), then remove and drain on some kitchen paper.
Make the garnish by briefly frying the chilli, scallions and garlic in a little oil, taking care not to burn the garlic.
Serve the squid rings immediately, scattered with the garnish.