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Ingredients
Method
- Oil for deep-frying
- 240g wholemeal flour
- 2 eggs, beaten
- 500g baby squid, cleaned and cut into 3cm pieces
- 1.5 tbsp each soy and fish sauce
- 2 tsp brown sugar
- 2 tbsp olive oil
- 2 green chillies, sliced
- Salad leaves
- Half-fill a pan with oil and heat to sizzling temperature. Mix the flour and 2 tsp of salt and pepper, place the eggs in a separate bowl. Dip the squid in egg, coat in the flour, then deep fry for 3 mins until golden. Drain on a paper towel.
- Combine the sauces, olive oil and sugar in a bowl. Arrange the salad leaves on a platter, top with the crispy squid and drizzle with your quick dressing. Delicious!
10 mins
4 serving
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