Crispy Squid Salad
4
Cook 20min
Easy
Discover a delightful way to enjoy seafood at home with our Crispy Squid Salad recipe, featuring Shore Mariner Squid Tentacles. This easy-to-make dish offers the perfect blend of crunch and fresh, zesty flavours, ideal for impressing your family or guests. Dive into a gourmet experience right in your own kitchen!
Ingredients
Ingredients
- 1½ C jasmine rice
- ½ C cornflour
- ½ C plain flour
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp ground white pepper
- ¼ tsp chilli powder
- 500 g Shore Mariner Squid Tentacles thawed
- 1 C canola oil
- 60 g mesclun salad mix
- ¼ red cabbage (use less if large)
- 2 carrots grated
- ½ handful fresh coriander
- ½ handful fresh mint
- ½ handful fresh basil
- 2 spring onions thinly sliced
- 1 tbsp sesame seeds lightly toasted in a dry frying pan
Dressing
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp runny honey
- 1 clove of garlic crushed
- 1 red chilli finely chopped (optional)
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Method
- Rinse the rice and cook according to packet instructions.
- In a large bowl, combine the flours, salt, black pepper, white pepper, and chilli powder.
- Toss the squid in the flour mixture until well coated.
- Heat the oil in a deep frying pan or wok over medium-high heat until super hot but not smoking.
- Fry the squid tentacles in batches until golden and crispy, about 2-3 minutes per batch.
- Transfer the fried squid to a paper towel-lined plate to drain excess oil.
- In a large bowl, combine the salad leaves, red cabbage, grated carrot, coriander, mint, and basil.
- To make the dressing, in a small bowl, whisk together lime juice, fish sauce, soy sauce, rice vinegar, sesame oil, honey, garlic, and red chilli.
- Drizzle the dressing over the salad and toss to combine.
- Divide the rice among individual plaste, add salad and top with the crispy squid and sprinkle with spring onions and sesame seeds.
