Fried chilli squid salad
Serves: 4 generously
Prep time: 15 minsTotal time: 
Recipe photograph by Richard Jung
Fried chilli squid salad
Serves: 4 generously
Prep time: 15 minsTotal time: 
See more recipes
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 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 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
- 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.
- 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.
- 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.
