Salt and pepper squid recipe

Salt and pepper squid recipe

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Try our Chinese-inspired twist on classic calamari with this speedy salt and pepper squid recipe. Ready in under half an hour and perfect for entertaining, this quick lunch or dinner combines crispy-coated squid with a fresh veg salad and punchy dressing for an easy, healthy way to cook squid at home. See method

  • Serves 4
  • 20 mins to prepare and 5 mins to cook
  • 307 calories / serving
  • Healthy

Ingredients

    For the salad

    • 250g red cabbage, shredded
    • 50g radishes, sliced
    • 2 carrots, shredded
    • 1 Little Gem lettuce, shredded
    • 15g fresh coriander, roughly chopped

    For the dressing

    • 2 tbsp soy sauce
    • 3cm piece ginger, peeled and grated
    • 2 limes, zested and juiced
    • 2 tbsp sesame oil
    • 2 tsp clear honey

    For the squid

    • 70g plain flour
    • 1 tsp crushed chillies (optional)
    • 4 tbsp vegetable oil
    • 300g squid rings, defrosted (if frozen) and drained on kitchen paper
    • 1 lime, sliced into wedges

Each serving contains

  • Energy

    1260kj
    307kcal
    15%
  • Fat

    18g 26%
  • Saturates

    2g 12%
  • Sugars

    8g 8%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 22.3g Protein 13g Fibre 4.7g

Method

  1. To make the salad, mix all the ingredients in a large bowl until well combined. Mix the dressing ingredients together in a small jug and set aside.
  2. On a large plate, mix together the flour, crushed chillies (if using), a pinch of salt and 1 tsp of ground black pepper.
  3. Heat a large frying pan with half the oil. Coat the squid rings completely in the flour, then drop half into the pan. Space the squid out and fry for 1 min before moving, then turn and cook and for 2 mins more until cooked through. Tip onto a plate lined with kitchen paper to drain, season well and add a squeeze of lime juice. Add the remaining oil to the pan and repeat with the remaining squid.
  4. Pour the dressing onto the salad and toss to fully combine. Serve with the squid and eat straightaway. 

 See more Under 30-minute recipes

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