• 500 g prepared squid, sliced into rings (leave tentacles whole)
  • 2 large eggs, beaten
  • 12 tbsp cornflour
  • 1 tsp sea salt
  • 2 tsp crushed dried chillies
  • 1 tsp freshly ground black pepper
  • 550 ml vegetable oil, for frying
  • 0.5 iceberg lettuce, shredded
  • 2 carrots, trimmed, peeled and thinly sliced into strips
  • 2 spring onions, trimmed and sliced lengthways
  • 1 red chillies, deseeded and thinly sliced
  • 50 g fresh coriander, leaves only


  1. 1

    Dip the squid rings into the beaten egg. Season the cornflour with the sea salt, crushed chillies and pepper, then dust the squid generously with the flour.

  2. 2

    Heat the oil in a wok or large saucepan over a high heat to 180ºC, or until a cube of bread dropped in turns golden brown in 15 seconds. Fry the squid in batches until golden, removing it with a slotted spoon as it is ready, and drain on kitchen paper.

  3. 3

    Serve the squid on a bed of shredded lettuce and carrot strips and sprinkle with the spring onion, chilli and coriander leaves. Serve with sweet chilli sauce for dipping.

Nutritional Details

Each serving provides
  • Energy 2357kj 563kcal 28%
  • Fat 30.9g 44%
  • Saturates 4.4g 22%
  • Sugars 4.2g 5%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 695kj/166kcal

Each serving provides

45.8g carbohydrate 2.4g fibre 24.0g protein

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