Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Richard Jung
Fried chilli squid salad
Ching-He Huang's crispy squid salad for Sainsbury's magazine is totally addictive. Make it if you dare!
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Ready in 25 minutes
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Cooking time 10 minutes
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Prep time 15 minutes
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Serves 4 generously
Ingredients
- 500 g 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
- 550 ml vegetable oil, for frying
- 0.5 iceberg lettuce, shredded
- 2 carrots, trimmed, peeled and thinly sliced into strips
- 2 spring onions, trimmed and sliced lengthways
- 1 red chillies, deseeded and thinly sliced
- 50 g fresh coriander, leaves only
Method
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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.
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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.
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3
Serve the squid on a bed of shredded lettuce and carrot strips and sprinkle with the spring onion, chilli and coriander leaves. Serve with sweet chilli sauce for dipping.
- Recipe adapted from Chinese Food Made Easy by Ching-He Huang (Harper Collins, £17.99)
