Salt-n-Pepa Squid

Grammy Gold, Grammy Gold: Golden Little Pill, Main, Seafood, Snack

While Elts and I weren’t up for pushing it – sexually or the limits of our tenuous reconciliation – I didn’t let it get me down, knowing that my dear friends Salt-n-Pepa were joining me for day two of Grammy Gold.

As you could probably infer from my aggressive sexuality nature, I was heavily involved in writing Let’s Talk About Sex with the girls. Our friendship, however, goes much deeper than that having met in the mid-80s. From the early days, I knew the girls were destined for greatest and immediately tried to hitch my wagon to theirs.

While we lost contact after their disbanding – and by that, I berated Salt for quitting and we stopped talking – we recently reconnected after our second (and final) co-written song Shoop was used on the Deadpool soundtrack.

After watching the disturbingly sexy nude scene, I ran out of the cinema, picked up the phone and we’ve been on the road to renewed best-friendship ever since.

When it came time to organise my inaugural Grammy Gold, I knew that the gals had to be in attendance. Plus – why would I miss out on having my first duo recipe, featuring the first all female hip-hop group to go platinum as part of the first Gram-Go?

Exactly. Plus, Salt-n-Pepa Squid is delicious, even if you’re a seafood hater like me.

 

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Fun fact: this spicy delight is the reason for all of the girls success AND is where their names came from. We were hanging in my crib trying to re-name their band – everyone was getting hangry so I hauled arse to the kitchen, grabbed out some squid and asked what flavour the girls wanted.

Salt and pepper where the first words out of their respective mouths, became their nicknames, and this beautiful dish was born – enjoy!

Also yes, I am claiming to have completely invented salt and pepper squid … and post-its.

Oh – and FYI, Elts, Salt and Peps all agree that Beyonce / Lemonade is going to dominate.

 

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Salt-n-Pepa Squid
Serves: 8-10.

Ingredients
1 tbsp peppercorns
1 tsp chilli flakes
1 tsp chinese five-spice powder
2 tsp sea salt flakes
100g rice flour
lemon, zested and sliced into wedges to serve
10 small squid hoods, cleaned, quartered and scored
2 eggs, lightly beaten
vegetable oil, for frying

Method
Heat a small skillet over medium heat and add the peppercorns, chilli flakes, five-spice and salt and cook, stirring, for a couple of minutes or until fragrant. Remove from the heat and allow to cool slightly before transferring to a mortar and pestle, and bash out your unresolved sexual feelings from yesterday until the spices are a rough powder.

Combine half of the spices with the rice flour and lemon zest. Dip the squid in the eggs and toss through the spice mixture. Repeat until done.

Heat a very generous lug of oil in a large frying pan. When nice and hot, cook the squid a couple at a time for a minute or two, or until crispy and curled. Transfer to paper towels and repeat the process until done. Toss with the remaining spice mixture and serve immediately, with lemon wedges.

 

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