cherry's eats's Note:
I've cooked this several times and just love it, so long as the squid is very dry you can flour in advance, lay out single layer, cover and refrigerate for up to 2 hours. It's a great starter for Thai steamed fish or Malay fish curry.
My Private Note
Units: US | Metric
- 800 g squid, tubes (hoods)
- 1 tablespoon flour
- 1 tablespoon cornflour
- 1 tablespoon salt
- 2 teaspoons white pepper
- 2 cups clean vegetable oil (for cooking, wok)
- 2 red chilies, chopped
- 2 green chilies, chopped
- 1/2 cup chopped spring onion
- 2 tablespoons garlic, roughly chopped
- 1/4 cup lime juice
- 1 tablespoon palm sugar or 1 tablespoon light brown sugar
- 1 cup coriander leaves, roughly chopped
- 1Cut the tubes open and check that they are really clean.
- 2Open them up from one side and lay them with the inside surface facing up. With a really sharp knife, make slanted cuts into the flesh of the squid at 5mm intervals - only shallow, don't cut through.
- 3Reverse and do it from the opposite direction to make diamond shapes.
- 4Then cut the tubes into wide strips and toss into the flours, salt and pepper. Shake off any excess - I find a sieve works best.
- 5When ready to cook, heat the oil to just smoking and add half of the squid sections.
- 6Cook until they are a pale golden brown. Drain on paper towelling. Repeat with the remaining squid.
- 7For the sauce, combine the rest of the ingredients.
- 8To serve, pile the squid into a shallow serving plate and pour over half of the dessing.
- 9Serve the rest of the dressing separately.
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Nutritional Facts for Salt & Pepper Crispy Squid
Serving Size: 1 (402 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1210.2
- Calories from Fat 1008
- Total Fat 112.1 g
- Saturated Fat 14.8 g
- Cholesterol 466.8 mg
- Sodium 1840.9 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 1.7 g
- Sugars 6.1 g
- Protein 33.1 g