Chilli Salt Squid
"Love squid and chilli so when I saw this recipe in Australian Good Food mini cookbook I knew I had to save it."
Original is 4 servings
Ingredients
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- CHILLI SALT
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Nutritional
- Serving Size: 1 (338.3 g)
- Calories 267.7
- Total Fat - 5.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 350.9 mg
- Sodium - 1983.9 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 3 g
- Sugars - 3.7 g
- Protein - 27.4 g
- Calcium - 99.6 mg
- Iron - 2.4 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
TO MAKE CHILLI SALT - toast sea salt, chilli flakes and peppercorns in a small frying pan, tossing often for 5 minutes until peppercorns begin to pop.
Step 2
Place in a small food processor or mortar and pestle and blend until roughly ground.
Step 3
Heat oil in a saucepan or deep fryer or wok until a cube of bread sizzles on contact.
Step 4
Using a sharp knife, cut each squid tube in half lengthways and score inside surface and cut into bite size pieces.
Step 5
Toss squid in flour, shaking off excess and fry in batches for 30 seconds until crisp and golden and then drain on paper towel and scatter over the chilli salt.
Step 6
Serve squid with lettuce, lime wedges, toasted bread and aioli if you like.
Tips
No special items needed.
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