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Salt and pepper squid with Asian salad
Salt and pepper squid with Asian salad
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Exciting and untested member recipe. Enjoy at your own risk!
Ingredients:
  • 2 squid tubes, cut trellised
  • 375.00 ml plain flour
  • 1 tsp white pepper
  • 2.40 gm sea salt
  • 2.50 gm sweet paprika
  • 1 tsp cracked black pepper
  • 500ml vegetable oil, for frying
  • 500g mixed salad leaves
  • 2 medium ripe tomatoes
  • 1 small cucumber
  • 200g bean shoots
  • 1/2 bunch fresh coriander
  • 1 lemon, cut into wedges
  • 1/2 avocado
  • 1 carrot, shredded
  • 131.25 gm light soy sauce
  • 68.75 gm sweet chilli sauce
  • 42.00 gm lemon juice
  • 37.50 gm sesame seeds, toasted
  • 20.00 ml sesame oil
  • 24.40 gm fish sauce
Instructions:
  • Score the inside of the squid tube on both angles, then cut it into chunky pieces and crack the egg over it.
  • Combine the plain flour, salt, peppers, and paprika in a bowl. Dip the squid in beaten egg, then coat with the seasoned flour mixture, pressing firmly to adhere. Shake off any excess flour and set aside.
  • Slice all your salad vegetables diagonally for a unique presentation, then mix in the beanshoots and fresh coriander leaves.
  • Combine pantry ingredients in a dressing bottle. Mix in toasted sesame seeds, then adjust the sweet, sour, or salty levels to taste for a perfectly balanced dressing.
  • Preheat oil in a deep fryer to 180C. Once the oil reaches the ideal temperature, carefully place the squid in a basket and fry until crispy, about 2-3 minutes.
  • Serve crispy squid over dressed salad with lemon wedges on the side. Enjoy!

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