Salt Chilli Squid with Salsa

Deep-fried battered squid served with a spicy homemade chilli oil and a zesty pineapple salsa on fresh lettuce leaves.

Estimated Nutrition

	Per Serving	Total
Calories	910.4 kcals	910.4 kcals
Carbohydrates	54.2 grams	54.2 grams
Fat	62.8 grams	62.8 grams
Protein	32.5 grams	32.5 grams

Cook Time

5 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

30
ml

Cornflour

For batter

15
ml

Icing Sugar

Dairy

1
piece

Egg White

Free-range

Fruits

75
g

Pineapple

Cut into chunky pieces

1
piece

Lemon Juice

Juice only

GrainsCereals

75
ml

Plain Flour

For batter

Liquids

1
piece

Lime Juice

Juice only

OilsFats

300
ml

Oil

For frying

50
ml

Olive Oil

For chilli oil

Seafood

1
tube

Squid

Cleaned and scored, cut into strips

Vegetables

2
piece

Chilli

Fresh, chopped, seeds removed

15
g

Drunken Lady Lettuce

Or mixed salad leaves

15
g

Lazy Blonde Lettuce

Or mixed salad leaves

Steps

Cut the prepared squid into medium-sized strips.
Mix cornflour, plain flour, and egg white into a smooth paste.
Dip squid in batter and deep-fry for 1-2 minutes.
Drain the fried squid on kitchen paper.
Warm olive oil and chilli in a small pan for 2 minutes.
Combine chilli, pineapple, citrus juices, and icing sugar for the salsa.
Serve squid over lettuce with salsa and chilli oil.