Ingredients
- 16 baby squid, cleaned and dried in kitchen towel
- 200 g self raising flour
- 300 ml milk, (½ pint)
- vegetable oil for deep frying
- 1 tsp garlic salt
- 1 tsp celery salt
- 1 tsp cracked black pepper
- 1 tsp freshly milled black pepper
- 1 tsp icing sugar
- 1 tsp granulated or caster sugar
For the dipping sauce
- 1 tsp shrimp paste
- 1 small red chilli, finely chopped
- 1 tbsp lemon grass puree, large
- 1 tbsp caster sugar
- 1 tsp fresh ginger, finely chopped
- juice 2 large limes
- 4 tbsp dark soy sauce
- 1 tbsp fish sauce
- 2 tbsp coriander, chopped
- 2 tbsp fresh Thai basil, finely chopped
Instructions
- Make sure that the baby squid is clean and thoroughly dry - you may need to pat them dry using a piece of kitchen paper. Then remove the head and tentacles from the squid.
- Dust with a little salt and pepper, mix a few squid at a time in the flour, dip into the milk then dust again in flour. Re dust if needed.
- Heat the oil to 190C, fry the squid until golden and crisp - it's best to do this in small batches so that the oil retains its temperature. Finally, drain the squid onto kitchen paper.
- Sprinkle over the salt and sugar serve straight away with fresh lime squeezed over.
For the Dipping Sauce
- Mix the shrimp paste, chilli, lemongrass puree, sugar and ginger together well.
- Then add the lime, soy, fish sauce, mix well.
- Finally, add the herbs and serve.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Salt & Pepper Squid
Amount per Serving
Calories
179
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Cholesterol
21
mg
7
%
Sodium
1734
mg
75
%
Potassium
146
mg
4
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
