Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, salt chilli squid. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Salt Chilli Squid is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Salt Chilli Squid is something that I’ve loved my entire life. They are nice and they look fantastic.
Recipe of Salt Chilli Squid
To begin with this recipe, we have to prepare a few components. You can have salt chilli squid using 7 ingredients and 9 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Salt Chilli Squid:
- Get 200 g squid hoods, cleaned
- Prepare 115 g plain all purpose flour
- Take 1 tsp chilli powder
- Prepare 1 1/2 tsp sea salt
- Prepare 2 long red chillies, cut lengthways and deseeded
- Get Small handful fresh coriander
- Prepare 1 lemon, cut into wedges
Instructions
Steps to make Salt Chilli Squid:
- Cut the squid into strips about 1 cm wide
- Mix the flour, chilli powder and salt thoroughly in large bowl
- Set up a fryer at 190 degree celcius
- Dredge the squid through the chilli flour, ensuring all the surfaces and coated. Gently shake off the axcess.
- Fry for 60 seconds in two batches
- For the last batch, fry the chilli together with the squid. Drain on paper towel.
- Transfer to a plate and garnish with the coriander
- Serve with lemon wedges on the side
- Don’t squeeze the lemon over the squid all at once at this will turn it into a soggy pickle. Squeeze and eat as you go.
As simple as that Steps to Prepare Salt Chilli Squid
So that is going to wrap this up with this special food salt chilli squid recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
Print this page
