Light bites
Crispy salt and pepper squid 750g fresh squid, cleaned
01
juice of 4–5 lemons 1 tbsp freshly ground black pepper
02
1 tbsp sea salt
C ut the squid into large bitesize pieces and score a diamond pattern on each piece, using a sharp knife or a cleaver. T rim the tentacles. Place in a large mixing bowl and pour over the lemon juice. Cover and marinate for 10–15 minutes. Drain well and pat dry.
2 tsp caster sugar 115g cornflour
03
3 egg whites, lightly beaten vegetable oil, for deep-frying chilli sauce or sweet-and-sour sauce, for dipping skewers, to serve
04
I n a separate bowl mix together the pepper, salt, sugar and cornflour. Dip the squid pieces in the egg whites and then toss lightly in the seasoned flour, shaking off any excess. F ill a wok one-third full of oil and heat to 180°C or until a cube of bread, dropped into the oil, browns in 40 seconds. Working in batches, deep-fry the squid for 1 minute. Drain on paper towel and serve threaded on to skewers with chilli or sweet-and-sour sauce.
SERVES 4 NUTRITIONALS Energy 346Kcal/1462kJ; Protein 31.2g; Carbohydrate 31.3g, of which sugars 2.6g; Fat 11.6g, of which saturates 1.8g; Cholesterol 422mg; Calcium 32mg; Fibre 0g; Sodium 1741mg.
COOK’S TIP Keep egg whites in the freezer, ready to thaw for use in dishes such as this.
44 everyday gourmet
everyday gourmet 45