Chilli Salt Squid

6
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From Recipe+ magazine March '17."

Original recipe yields 6 servings
OK
  • FOR CHILLI SALT

Nutritional

  • Serving Size: 1 (189.9 g)
  • Calories 230
  • Total Fat - 7.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 298.1 mg
  • Sodium - 1565.9 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1.6 g
  • Protein - 22 g
  • Calcium - 176.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 22.7 mg
  • Thiamin - 0.1 mg

Step 1

Chilli Salt - Place salt, chilli and peppercorns in a mortar and pestle and gently pound until finely crushed or alternatively use a spice grinder or coffee grinder.

Step 2

SQUID - Whisk egg white in a large, dry, clean bowl until soft peaks form.

Step 3

Sift flour and baking powder over egg whites and fold until just combined and then add squid rings and toss to combine.

Step 4

Heat oil in a large heavy based saucepan over high heat (oil is ready when a cube of bread colour quickly without absorbing oil).

Step 5

Deep fry the squid, in 3 or 4 batches, for 2 minutes or until golden brown and using a large slotted spoon transfer the squid to paper towel to drain.

Step 6

Combine mayonnaise, zest and juice in a bowl.

Step 7

Combine radish, snow pea sprouts in a bowl.

Step 8

Sprinkle squid with Chilli Salt.

Step 9

Serve with mayonnaise mixture, radish salad and lemon wedges.

Tips & Variations


No special items needed.

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