Salt and pepper squid recipe
Try our Chinese-inspired twist on classic calamari with this speedy salt and pepper squid recipe. Ready in under half an hour and perfect for entertaining, this quick lunch or dinner combines crispy-coated squid with a fresh veg salad and punchy dressing for an easy, healthy way to cook squid at home.
See method- Serves 4
- 20 mins to prepare and 5 mins to cook
- 307 calories / serving
Ingredients
For the salad
- 250g red cabbage, shredded
- 50g radishes, sliced
- 2 carrots, shredded
- 1 Little Gem lettuce, shredded
- 15g fresh coriander, roughly chopped
For the dressing
- 2 tbsp soy sauce
- 3cm piece ginger, peeled and grated
- 2 limes, zested and juiced
- 2 tbsp sesame oil
- 2 tsp clear honey
For the squid
- 70g plain flour
- 1 tsp crushed chillies (optional)
- 4 tbsp vegetable oil
- 300g squid rings, defrosted (if frozen) and drained on kitchen paper
- 1 lime, sliced into wedges
Each serving contains
- Energy
- 1260kJ 307.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 1.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 22.3gProtein 13.0gFibre 4.7g
Method
- To make the salad, mix all the ingredients in a large bowl until well combined. Mix the dressing ingredients together in a small jug and set aside.
- On a large plate, mix together the flour, crushed chillies (if using), a pinch of salt and 1 tsp of ground black pepper.
- Heat a large frying pan with half the oil. Coat the squid rings completely in the flour, then drop half into the pan. Space the squid out and fry for 1 min before moving, then turn and cook and for 2 mins more until cooked through. Tip onto a plate lined with kitchen paper to drain, season well and add a squeeze of lime juice. Add the remaining oil to the pan and repeat with the remaining squid.
- Pour the dressing onto the salad and toss to fully combine. Serve with the squid and eat straightaway.
- See more Under 30-minute recipes
