Chilli Salt Squid
Created by ImPat on July 16, 2017
- Servings: 6
- Prep Time: 20m
- Cook Time: 10m
- Recipe #26572
Ingredients
- 4 egg whites
- 1/2 cup self-rising flour
- 2 teaspoon baking powder
- 750 grams squid (3 large squid tube hoods, cut into 1cm thick rings)
- Vegetable oil, to deep-fry
- 2/3 cup mayonnaise
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 30 grams radish (6 red, scrubbed and sliced)
- 100 grams snow pea sprouts
- Chilli Salt (1 quantity, recipe to follow)
- Lemon Wedges, to serve
- FOR CHILLI SALT
- 3 teaspoon sea salt flakes
- 1 teaspoon dried chilli flakes
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon Szechuan peppercorns
How to Make
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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.
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Step 2: SQUID - Whisk egg white in a large, dry, clean bowl until soft peaks form.
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Step 3: Sift flour and baking powder over egg whites and fold until just combined and then add squid rings and toss to combine.
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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).
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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.
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Step 6: Combine mayonnaise, zest and juice in a bowl.
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Step 7: Combine radish, snow pea sprouts in a bowl.
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Step 8: Sprinkle squid with Chilli Salt.
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Step 9: Serve with mayonnaise mixture, radish salad and lemon wedges.
Nutritional Facts
- 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