Crispy Squid Salad
Ingredients
500 grams squid with tentacles, cleaned
2 eggs, lightly beaten
1 cup plain flour
½ teaspoon ground chilli
sea salt and ground pepper
vegetable oil for cooking
DRESSING
3 tablespoons lime juice
1 tablespoon each fish sauce and runny honey
1 teaspoon soy sauce
½ teaspoon sesame oil
1 clove garlic, crushed
1 long red chilli, seeded and finely chopped
TO SERVE
lettuce leaves, sliced spring onions, coriander and lime wedges
EQUIPMENT
Place a cake cooling rack on a baking tray in a warm oven.
Method
DRESSING
1. Whisk all the ingredients together to dissolve the honey. Set aside.
CRISPY SQUID
2. Lightly score the flesh side of the squid with the point of a sharp knife then cut into 4cm wide strips. Cut the tentacles in smaller bunches.
3. Place the eggs in one dish and the flour and chilli in a second dish. Season both generously with salt and pepper. Dip the squid first in the egg then the flour.
4. Heat 3cm of oil in a medium saucepan and when hot, cook the squid in small batches for about 1 minute each side. Place on the cooling rack and keep warm while you cook the remaining squid.
TO SERVE
Place the lettuce on plates and top with the squid. Spoon over a little dressing and top with spring onions and coriander. Add lime wedges and serve the remaining dressing separately.
