Crispy Salt and Pepper Squid with Spicy Asian Salad

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Ingredients

  • For the Salad Dressing:

  • 2 lemons, juiced
  • 1 tbsp vegetable oil
  • 1 tbsp chilli oil
  • Salt
  • Freshly ground white pepper
  • For the Salad:

  • 175g mixed baby greens
  • 75g carrots, peeled and Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned
  • 2 spring onions, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped lengthways
  • For the Squid:

  • Vegetable oil, for frying
  • 2 eggs, beaten
  • 5 tbsp potato starch
  • 450g fresh squid (tubes and tentacles), washed, cleaned, and cut into rings
  • Sea salt
  • Freshly ground white pepper
  • Chilli flakes
  • 2 spring onions, green parts only Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced

Use imperial measurements

Method

How to make Crispy Salt and Pepper Squid with Spicy Asian Salad

In a small bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together the ingredients for the salad dressing and set aside.

In a medium bowl, combine the ingredients for the salad, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.

Fill a wok or deep fryer halfway with oil and heat to 180°C or until a tiny piece of bread browns in 15 seconds. Be particularly careful if deep-frying in a wok; make sure the wok is stable.

Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together the egg and potato starch and then coat the each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry in batches until a light golden brown, about one to two minutes. Remove with a slotted spoon and drain on paper towels and season with salt, pepper and chili flakes.

When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced scallion greens and serve.

*Cook’s Tip: You can use frozen squid rings, but fresh are best. This dish makes a great appetizer or a shared main course.