Serve this spicy squid salad to start off your summer feast in style.
- Cut the squid tubes lengthways down one side from opening to tip. Lay the tubes flat, inside up, on a clean work surface. Score diagonally. Cut the tubes in half crossways then lengthways into 1.5cm-wide strips. Pat dry with paper towel.
- Combine the flour, arrowroot, salt, pepper and chilli powder in a medium bowl. Combine the lettuce, cucumber, shallot and coriander in a medium bowl.
- Preheat oven to 80°C. Heat the oil in a large saucepan or wok to 180°C over medium-high heat (when the oil is ready a cube of bread will turn golden-brown in 15 seconds).
- Toss one-quarter of the squid in the flour mixture, shaking off any excess. Place one-quarter of the squid pieces, 1 at a time, into the oil and cook for 1 minute, turning occasionally, or until tender and light golden. Transfer to a tray lined with paper towel to drain. Place squid on a baking tray and place in oven to keep warm. Repeat with remaining squid in 3 more batches.
- Place the lettuce mixture on a serving platter. Top with the squid and extra coriander leaves. Serve with lemon wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set