Chilli Salt Squid
July 16, 2017
"From Recipe+ magazine March '17."
- FOR CHILLI SALT
- 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
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.
SQUID - Whisk egg white in a large, dry, clean bowl until soft peaks form.
Sift flour and baking powder over egg whites and fold until just combined and then add squid rings and toss to combine.
Heat oil in a large heavy based saucepan over high heat (oil is ready when a cube of bread colour quickly without absorbing oil).
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.
Combine mayonnaise, zest and juice in a bowl.
Combine radish, snow pea sprouts in a bowl.
Sprinkle squid with Chilli Salt.
Serve with mayonnaise mixture, radish salad and lemon wedges.
Tips & Variations
No special items needed.