Crispy Curried Squid With Variations

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Love squid and this recipe from Recipe+ magazine sounds delicious."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (216.4 g)
  • Calories 231.9
  • Total Fat - 2.2 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 291.1 mg
  • Sodium - 58.5 mg
  • Total Carbohydrate - 28.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.1 g
  • Protein - 22.8 g
  • Calcium - 51.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 6 mg
  • Thiamin - 0.1 mg

Step 1

Cut squid into 5mm rings, pat dry with paper towel.

Step 2

Sift flour and curry powder into a large ziplock bag and add mineral water, whisk to form a smooth batter.

Step 3

Heat oil in a large heavy based saucepan over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil) - I would use my electric deep fryer heated to 180C.

Step 4

Dip squid into batter, deep fry, in batches, for 2 minutes or until cooked and drain on paper towel.

Step 5

Can serve with lime or lemon wedges if desired.

Step 6

CLEVER CHINESE VARIATION - Omit the curry powder and add 2 teaspoons of Chinese five-spice powder instead.

Step 7

MOROCCAN MAGIC VARIATION - Omit the curry powder and add 1 tablespoon of Moroccan seasoning instead.

Step 8

THAI-RIFFIC VARIATION - Omit the curry powder and add 2 tablespoons of red curry paste instad.

Tips & Variations


No special items needed.

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