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Fried chilli squid salad


Serves: 4 generously
timePrep time: 15 mins
timeTotal time:
Fried chilli squid salad
Recipe photograph by Richard Jung

Fried chilli squid salad


Serves: 4 generously
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
309Kcal
Fat
15.7gr
Saturates
3.4gr
Carbs
24.7gr
Fibre
2.1gr
Protein
18.6gr
Salt
0.9gr

Ching-He Huang

Ching-He Huang

Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks. 
See more of Ching-He Huang’s recipes
Ching-He Huang

Ching-He Huang

Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks. 
See more of Ching-He Huang’s recipes

Ingredients

  • 500g prepared squid, sliced into rings (leave tentacles whole)
  • 2 large eggs, beaten
  • 12 tbsp cornflour
  • 1 tsp sea salt
  • 2 tsp crushed dried chillies
  • 1 tsp freshly ground black pepper
  • 550ml vegetable oil, for frying
  • ½ iceberg lettuce, shredded
  • 2 carrots, trimmed, peeled and thinly sliced into strips
  • 2 spring onions, trimmed and sliced lengthways
  • 1-2 red chillies, deseeded and thinly sliced
  • 50g fresh coriander, leaves only

Step by step

  1. Dip the squid rings into the beaten egg. Season the cornflour with the sea salt, crushed chillies and pepper, then dust the squid generously with the flour.
  2. Heat the oil in a wok or large saucepan over a high heat to 180ºC, or until a cube of bread dropped in turns golden brown in 15 seconds. Fry the squid in batches until golden, removing it with a slotted spoon as it is ready, and drain on kitchen paper.
  3. Serve the squid on a bed of shredded lettuce and carrot strips and sprinkle with the spring onion, chilli and coriander leaves.
Chef quote
Yum. I first had fried chilli squid in London in the Royal China restaurant. This is my version. Serve with sweet chilli sauce.

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