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Chilli salt and pepper squid with cucumber and coriander salad
Chilli salt and pepper squid with cucumber and coriander salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Spicy squid salad - the perfect summer appetizer!
Ingredients:
  • 500g cleaned squid tubes
  • 50g (1/3 cup) plain flour
  • 45g (1/3 cup) arrowroot
  • 9.60 gm salt
  • 1 1/2 tsp white pepper
  • 2 tsp chilli powder
  • 1/2 small iceberg lettuce, finely shredded
  • 1 Lebanese cucumber, halved, thinly sliced
  • 3 shallots, trimmed, thinly sliced diagonally
  • 125.00 ml fresh coriander leaves
  • 1.5L (6 cups) peanut oil
  • Fresh coriander leaves, extra, to serve
  • Lemon wedges, to serve
Instructions:
  • Make a lengthwise cut on the squid tubes from the opening to the tip, ensuring not to cut all the way through. Place the tubes flat on a clean work surface, inside facing up, and gently score them diagonally. Next, slice the tubes in half widthwise, then lengthwise to create 1.5cm-wide strips. Finally, lightly dry them with paper towel.
  • In a medium bowl, mix the flour, arrowroot, salt, pepper, and chili powder together. In another medium bowl, toss together the lettuce, cucumber, shallot, and coriander.
  • Preheat oven to 80°C. Heat oil in a large saucepan or wok over medium-high heat until it reaches 180°C (you'll know it's ready when a bread cube turns golden-brown in 15 seconds).
  • Coat one-quarter of the squid in the flour mixture, shaking off any extra. Fry one-quarter of the squid pieces in the oil for 1 minute, turning occasionally until tender and golden. Drain on paper towels. Keep warm in the oven. Repeat with the remaining squid in 3 more batches.
  • Arrange the lettuce mixture on a beautiful serving platter. Add the squid and sprinkle extra coriander leaves on top. Serve with lemon wedges for a refreshing finish.

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