Chilli salt and pepper squid with cucumber and coriander salad
- 09.03.2017
- 2 792
Serve this spicy squid salad to start off your summer feast in style.
Recipe «Chilli salt and pepper squid with cucumber and coriander salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 500g cleaned squid tubes, 50g plain flour, 45g arrowroot, 1 tbsp salt, 1 1/2 tsp white pepper , 2 tsp chilli powder, 1/2 small iceberg lettuce, finely shredded, 1 Lebanese cucumber, halved, thinly sliced , 3 shallots, trimmed, thinly sliced diagonally, 1/2 cup fresh coriander leaves, 1.5L peanut oil, Fresh coriander leaves, extra, to serve, Lemon wedges, to serve.
Ingredients:
- 500g cleaned squid tubes
- 50g plain flour
- 45g arrowroot
- 1 tbsp salt
- 1 1/2 tsp white pepper
- 2 tsp chilli powder
- 1/2 small iceberg lettuce, finely shredded
- 1 Lebanese cucumber, halved, thinly sliced
- 3 shallots, trimmed, thinly sliced diagonally
- 1/2 cup fresh coriander leaves
- 1.5L peanut oil
- Fresh coriander leaves, extra, to serve
- Lemon wedges, to serve
Instructions
- 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.