Asian Crispy Squid Salad

Charmaine Lu -
  • 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