Crispy Curried Squid With Variations
June 07, 2016
"Love squid and this recipe from Recipe+ magazine sounds delicious."
- 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
Cut squid into 5mm rings, pat dry with paper towel.
Sift flour and curry powder into a large ziplock bag and add mineral water, whisk to form a smooth batter.
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.
Dip squid into batter, deep fry, in batches, for 2 minutes or until cooked and drain on paper towel.
Can serve with lime or lemon wedges if desired.
CLEVER CHINESE VARIATION - Omit the curry powder and add 2 teaspoons of Chinese five-spice powder instead.
MOROCCAN MAGIC VARIATION - Omit the curry powder and add 1 tablespoon of Moroccan seasoning instead.
THAI-RIFFIC VARIATION - Omit the curry powder and add 2 tablespoons of red curry paste instad.
Tips & Variations
No special items needed.