Salt and Pepper Squid or Calamari with Cucumber Salad
Dive into the tantalizing crunch of **Salt and Pepper Squid or Calamari with Cucumber Salad**, a stunning fusion of bold flavors and crisp textures. Perfectly seasoned squid rings are lightly coated in a blend of flour, cornstarch, and aromatic black and white pepper, then fried to golden perfection for an irresistible bite. Paired with a refreshing cucumber salad dressed in tangy rice vinegar, savory soy sauce, and a hint of sesame, this dish strikes a harmonious balance of crispiness and zest. Finished with fresh cilantro and a squeeze of lime, this recipe is quick and easy, making it ideal for impressing guests or elevating weeknight dinners. Perfectly suited for seafood lovers and fans of Asian-inspired flavors, this dish is a must-try!
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Recipe Information
Ingredients
- 500 g Fresh squid (cleaned and cut into rings)
- 100 g Plain flour
- 50 g Cornstarch
- 1 tsp Sea salt
- 1 tsp Black pepper (freshly ground)
- 1 tsp White pepper (ground)
- 500 ml Vegetable oil (for frying)
- 1 large Cucumber (thinly sliced)
- 2 tbsp Rice vinegar
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 1 tsp Sesame oil
- 1 small Red chili (thinly sliced)
- 2 tbsp Fresh cilantro (chopped)
- 1 Lime wedge (for serving)
Instructions
1. In a large bowl, combine the plain flour, cornstarch, sea salt, black pepper, and white pepper. Mix well to ensure even seasoning.
2. Rinse the squid rings under cold water and pat them dry with paper towels. This will help them crisp up when frying.
3. Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 180°C (350°F). Use a thermometer if possible to maintain the correct temperature.
4. Coat a few squid rings at a time in the flour mixture, shaking off any excess coating. Carefully lower the coated rings into the hot oil using tongs.
5. Fry the squid in batches for 2-3 minutes or until golden and crispy. Avoid overcrowding the pan to ensure even cooking.
6. Use a slotted spoon or tongs to remove the squid from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
7. While the squid cools slightly, prepare the cucumber salad. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and red chili.
8. In a medium bowl, toss the cucumber slices with the dressing, ensuring they are evenly coated. Sprinkle chopped cilantro on top for garnish.
9. Serve the crispy salt and pepper squid immediately, accompanied by the cucumber salad and lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
5578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.8 g | 672% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 4715 mg | 205% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.6 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2175 mg | 46% | |
*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.
