Salt and Pepper Squid with Cool Salad

By Dixie Elliott

Salt and Pepper Squid with Cool Salad

Recipe for Salt and Pepper Squid with Cool Salad, on MiNDFOOD.

 

Serves 4

1 tbsp sea salt flakes

1 tsp white pepper

½ tsp dried chilli flakes

½ tsp Chinese five-spice powder

¼ cup cornflour

¼ cup plain flour

750g calamari tubes, thinly sliced

vegetable oil, for deep-frying

1 cucumber (or lebanese cucumber), cut into ribbons

3 cups firm, seedless watermelon, diced

2 tbsp pink pickled ginger

½ cup coriander leaves

lime wedges, to serve

 

1 Combine salt flakes, pepper, chilli and five-spice in a small bowl. Combine cornflour and plain flour in another bowl. Add two-thirds of salt mixture to flour mixture. Stir until well combined. Toss calamari in flour mixture, shaking off excess.

2 Put a scrunched piece of baking paper on a baking tray. Fill a heavy-based saucepan one-third with oil and put on medium-high heat. Drop ¼ tsp flour mixture into hot oil; if it sizzles immediately, the oil is ready. Deep-fry 
a quarter of the calamari for 2 minutes 
or until golden. Transfer to prepared tray to drain. Deep-fry remaining calamari.

3 Meanwhile, to make salad, put cucumber on a large plate lined with paper towel and pat dry. Combine cucumber, watermelon, pickled ginger and coriander in a large bowl.

4 When calamari is drained, transfer to a bowl and sprinkle with remaining salt mixture. Toss until lightly coated. Serve immediately with salad and lime wedges.

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