Low Sodium Salt and Pepper Squid
Elevate your appetizer game with this crowd-pleasing Low Sodium Salt and Pepper Squid recipe—a lighter, heart-healthy twist on a beloved classic. Perfectly tender squid is coated in a crisp, golden crust made from rice flour and cornstarch, seasoned with a vibrant blend of black and white pepper, garlic powder, and a touch of low sodium soy sauce. This easy-to-make dish is fried to golden perfection in small batches, ensuring a delightfully crunchy texture in every bite. Garnished with fresh green onions, sliced red chili, and served with zesty lemon wedges, this savory treat strikes the perfect balance between indulgence and mindful eating. Ready in just 30 minutes, it’s ideal for a quick appetizer, party snack, or flavorful seafood dish that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Fresh squid
- 2 teaspoons Black pepper
- 2 tablespoons Low sodium soy sauce
- 100 grams Rice flour
- 50 grams Cornstarch
- 2 units Egg whites
- 500 milliliters Vegetable oil
- 1 teaspoon Garlic powder
- 1 teaspoon White pepper
- 2 units Green onions
- 1 unit Red chili
- 1 unit Lemon wedges
Instructions
Clean the squid by removing the head, innards, and cartilage. Rinse well under cold water, pat dry, and cut the body into rings about 1 cm thick. Cut the tentacles into manageable pieces.
In a medium bowl, whisk the egg whites until frothy. Add the prepared squid and mix well. Set aside.
Finely slice the green onions and red chili and set aside for garnish.
In a separate large mixing bowl, combine rice flour, cornstarch, garlic powder, black pepper, and white pepper.
Remove the squid from the egg white mixture, allowing excess egg to drip off, and toss the pieces in the flour mixture until well-coated. Shake off any excess flour.
In a deep frying pan, heat the vegetable oil to 180°C (350°F). To check the temperature, drop a little of the flour mixture into the oil; it should sizzle and rise to the surface.
Fry the squid in batches to avoid overcrowding the pan. Cook until crispy and light brown, about 2-3 minutes per batch. Use a slotted spoon to remove the cooked squid and drain on paper towels.
Once all the squid is cooked, toss it with the low sodium soy sauce quickly and gently to coat.
Transfer the squid onto a serving platter, sprinkle with more black pepper if desired, and garnish with sliced green onions and chili.
Serve immediately with lemon wedges for squeezing over the squid.
Nutrition Facts
Calories |
4898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.2 g | 577% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.3 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
