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Salt and pepper squid

Yields6 ServingsPrep Time20 minsCook Time6 minsTotal Time26 mins

Treat your guests to classic Vietnamese salt and pepper squid.
Notes

Serves 6 as part of a menu.

 400 g cleaned calamari hoods
 ⅓ cup potato flour
 1 tbsp sea salt
 1 ½ tsp ground white pepper
 ½ tsp Chinese five spice
 Vegetable oil, for shallow frying
 1 long red chilli, thinly sliced
 1 green onion, thinly sliced diagonally
1

Preheat oven to 160°C/140°C fan-forced. Cut calamari in half. Score inside flesh and cut into 3cm pieces.

2

Combine flour, salt, pepper and Chinese five spice in a snap-lock bag. Add enough oil to a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat.

3

Add a third of the calamari to flour mixture. Toss to coat, shaking off excess mixture. Cook, turning, for 2 minutes or until light golden. Transfer to a greased baking tray. Place in oven to keep warm while cooking remaining calamari. Serve sprinkled with chilli and green onion.

With thanks to taste.com.au

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories537
% Daily Value *
Total Fat 5.5g8%

Saturated Fat 0.9g5%
Cholesterol 133mg45%
Sodium 1366mg60%
Total Carbohydrate 7.3g3%

Dietary Fiber 0.8g3%
Protein 11.9g

* The % Daily Value (DV) 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.