Salt and Pepper Calamari
May 17, 2021
"A friend who owns a restaurant knowing my love of calamari sent me his head chefs recipe which is different to any that the DH or I have cooked and looking forward to trying it soon."
- Serving Size: 1 (300.3 g)
- Calories 287.2
- Total Fat - 3.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 436.6 mg
- Sodium - 856.5 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 3.2 g
- Sugars - 10.2 g
- Protein - 32.1 g
- Calcium - 86.4 mg
- Iron - 2.3 mg
- Vitamin C - 16 mg
- Thiamin - 0.1 mg
Pre-heat oil in a deep-fryer or large heavy based pan to 180C.
Ensure squid hoods are clean by rinsing under cold water if required and pat dry with kitchen towel and lay out on a chopping board.
Carefully cut the squid hoods in half, lengthways and lightly score a cross hatch pattern 1/2 cm apart on each piece and cut each piece into 4.
Combine the rice flour with the salt, both peppers and cayenne pepper, if using in a shallow tray.
In a separate bowl, whisk the egg whites together and add the squid pieces and coat evenly and transfer the squid pieces into the flour mix making sure you drain off any excess egg and toss the squid in the flour so it’s coated.
Fry squid in batches to avoid overcrowding for 2-3 minutes, until golden brown and crisp and transfer to paper towel and season with a little salt and repeat with remaining squid.
Combine the sweet chilli sauce, half of lime juice and ginger in a small bowl and mix together.
Adjust tanginess of the sauce to taste by adding more lime juice if desired.
Serve hot with a squeeze of fresh lime and sweet chilli lime dipper on the side.
Tips & Variations
No special items needed.