Chilli salt and pepper squid with cucumber and coriander salad

Recipes / Salads

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

  1. 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.
  2. Combine the flour, arrowroot, salt, pepper and chilli powder in a medium bowl. Combine the lettuce, cucumber, shallot and coriander in a medium bowl.
  3. 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).
  4. 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.
  5. Place the lettuce mixture on a serving platter. Top with the squid and extra coriander leaves. Serve with lemon wedges.