0

Servings 6
Calories 179 kcal
Prep Time15 mins
Cook Time3 mins
Total Time18 mins

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.
Keyword squid
Course Seafood
Cuisine Greek, Italian, ITV This Morning, Summer
No ratings yet

Leave a Comment

TOP