Name: Salt and Pepper Squid Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 squid tube cut into pieces scored; 150 g rice flour; 2 tsp chilli salt; 1 tbs peanut oil; 1/2 cup mint; 1/2 cup coriander; 1/2 cup fresh Thai basil; 200 g Asian greens; 1 red onion thinly sliced; 1 cucumber thinly sliced; 50 ml lime juice; 50 ml lemon juice; 50 g palm sugar grated; 1/2 cinnamon stick; 30 g sea salt; 1 tsp Szechuan peppercorns; 1 star anise; 1 tsp chilli flakes; 1 (pods) cardamom

by auds Last updated on 03/23/2022

A deliciously light summer salad. - auds

Ingredients

4 squid tube cut into pieces scored
150 g rice flour
2 tsp chilli salt
1 tbs peanut oil

Salad

1/2 cup mint
1/2 cup coriander
1/2 cup fresh Thai basil
200 g Asian greens
1 red onion thinly sliced
1 cucumber thinly sliced

Dressing

50 ml lime juice
50 ml lemon juice
50 g palm sugar grated

Chilli salt

1/2 cinnamon stick
30 g sea salt
1 tsp Szechuan peppercorns
1 star anise
1 tsp chilli flakes
1 (pods) cardamom

Method

Step 1

Toast chilli salt ingredients and grind together.
Step 2

Prepare salad by layering greens, then onion, cucumber and fresh herbs.
Step 3

Combine dressing ingredients in a jar and shake well.
Step 4

Add flour and chilli salt to a plastic bag and shake well.
Step 5

Place batches of squid into the bag and coat with the salt/flour mix, shaking off any excess.
Step 6

Heat peanut oil in a fryer, and deep fry squid in batches for approximately 2 minutes until cooked.
Step 7

Drain on paper towels then pour dressing over salad, top with cooked squid and serve.

Equipment

1 glass jar with lid
1 snap-lock bags
1 deep fryer

Recipe Notes

from Australia’s Best Recipes team

Don't pour dressing over squid or it will make it soggy. I always make more of the chilli salt and keep it in a jar so I always have some on hand. Use Asian style salad greens.