Crispy Chilli Squid Salad
Servings 2 people
Ingredients
- 1– 2 squid hoods
- 2 tbsp plain flour
- 1/2– 2 tsp chilli flakes
- peanut or veg oil for shallow frying
- 150 g snow peas (mange tout)
- 1 bunch mint leaves picked
- 1 bunch corriander leaves picked
- 1 head green oak leaf or butter lettuce leaves picked
for the dressing:
- 1 T dijon mustard
- 2 T lemon juice
- 2 T extra virgin olive oil
Instructions
- In the base of a large salad bowl combine dressing ingredients until creamy and season.
- Cut the squid hoods down one side and open them out like a book. Score the flesh in a diamond pattern making sure you don’t cut all the way through. Cut into rough triangle shapes about as big as 2 mouthfuls. Pat dry with paper towel.
- Combine flour chilli and some salt and pepper in a plastic bag. Add prepared squid and shake to coat in the flour. If you’re using 2 squid you may need a little more flour.
- Cover the base of a large drying pan with a shallow layer of oil and heat until very hot. Add a piece of squid. If it sizzles rapidly add the remaining squid. If it doesn’t pull the squid out and wait until the oil is hotter. Shallow fry until squid is crispy and golden on each side. Drain on paper towel.
- Toss leaves, herbs and peas through the dressing then top with the squid. I like to serve this in a big bowl in the middle of the table and let everyone help themselves.