Salt and pepper squid
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crisp and tender squid coated with just the right amount of spice. Our salt and pepper squid is a cut above your average fish shop fare.
Ingredients
Calamari or squid, raw
700 g, hoods, cleaned
Rice flour
2 tbs
Pepper
1 tsp
Salt
1 tsp
Chinese five spice
½ tsp
Mixed salad leaves
100 g, (Asian style)
Green shallot(s)
2 individual, thinly sliced
Tomato(es)
2 medium, chopped
Lebanese cucumber
1 medium, chopped
Lime juice
1 tbs
Sweet chilli sauce
2 tsp
Oil spray
4 x 3 second spray(s)
Fried shallots
1 tsp
Instructions
1
Cut squid hoods down the centre to open up. Using a sharp knife, lightly score the inside flesh in a crisscross pattern. Once scored, cut hoods into 2cm-thick strips.
2
Combine flour, pepper, salt and five spice powder in a large bowl. Add squid, tossing well to coat all over with flour and spice mixture.
3
Lightly spray squid with oil. Heat a non-stick wok over high heat. Add squid, in batches, stir-frying for 1–2 minutes or until just cooked through. Once cooked, transfer squid to a plate.
4
Divide salad mix, shallots, tomato and cucumber among serving plates and top with squid. To make dressing, whisk together lime juice and sweet chilli sauce in a small bowl. Serve squid drizzled with dressing and sprinkled with fried shallots.
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