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Crispy Salt and Pepper Squid with Spicy Asian Salad

Crunch your way through this salty, spicy squid.

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium

For the Salad Dressing

2 lemons, juiced
1 tbsp vegetable oil
1 tbsp chili oil
Salt
Freshly ground white pepper

For the Salad

175g mixed baby greens
75g carrots, peeled and julienned
2 spring onions, chopped lengthways

For the Squid

Vegetable oil, for frying
2 eggs, beaten

In a small bowl, whisk together the ingredients for the salad dressing and set aside.

In a medium bowl, combine the ingredients for the salad, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.

Fill a wok or deep fryer halfway with oil and heat to 180°C or until a tiny piece of bread browns in 15 seconds. Be particularly careful if deep-frying in a wok; make sure the wok is stable.

Whisk together the egg and potato starch and then coat the each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry in batches until a light golden brown, about one to two minutes. Remove with a slotted spoon and drain on paper towels and season with salt, pepper and chili flakes.

When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sliced scallion greens and serve.

*Cook’s Tip: You can use frozen squid rings, but fresh are best. This dish makes a great appetizer or a shared main course.

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