Chilli-Salt Squid

Name: Chilli-Salt Squid
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 600 g small whole squid; 1/3 cup plain all-purpose flour; 1 tablespoon chili powder; 1 tablespoon sea salt; vegetable oil (for deep frying); 2 large red chilies, cut in half lengthways and seeds removed; 2 tablespoons spring onions, julienne (scallion); 1/4 cup coriander sprig; 2 lemons, halved

⏱ 20 mins 🍽 4 serving(s) 🏷 Squid

This recipe for Chilli-Salt Squid involves cleaning and preparing fresh squid before coating it in a seasoned flour mixture. The squid is then quickly deep-fried until just tender and served with fried red chillies, spring onions and fresh coriander. It is a simple yet impressive dish that is best enjoyed immediately with lemon halves on the side. The entire process takes only about 20 minutes to complete.

Ingredients

600 g small whole squid
1/3 cup plain all-purpose flour
1 tablespoon chili powder
1 tablespoon sea salt
vegetable oil (for deep frying)
2 large red chilies, cut in half lengthways and seeds removed
2 tablespoons spring onions, julienne (scallion)
1/4 cup coriander sprig
2 lemons, halved

Method

Gently separate the head and tentacles from the squid body.
Discard the entrails and pull out the clear quill from inside the body.
Cut the tentacles away just below the eyes and discard the head section.
Take off the side wings and peel away the fine membrane from the body.
Rinse the body, tentacles and wings well, then pat them completely dry with kitchen paper.
Slice the body open down the centre to flatten it, then cut the body and wings into 5mm (1/4in) wide strips.
Mix the plain all-purpose flour, 1 tablespoon chili powder and 1 tablespoon sea salt together in a large bowl.
Toss the squid pieces and tentacles in the flour mixture to coat them, shaking off any extra flour.
Heat vegetable oil in a hot wok until the surface appears to shimmer slightly.
Deep-fry half of the coated squid for about 1 minute, until it just becomes tender and starts to colour.
Use a slotted spoon to remove the squid and drain it well on kitchen paper.
Fry the remaining half of the squid in the same way.
Place the halved red chillies into the same hot oil and fry them for about 30 seconds, until they turn a deep bright-red colour, then remove and drain.
Place the fried squid on a serving platter and garnish it with the fried chillies, 2 tablespoons julienne spring onions and 1/4 cup coriander sprigs.
Serve the dish straight away, accompanied by halved lemons.

Nutrition (per serving)

Sodium1833800 mg

Recipe details

CategorySquid

AuthorTerese