Create your own zesty spice mix for this gluten-free squid recipe.
Ingredients
- 270g jar roasted red capsicums
- 100g baby rocket
- 600g cleaned squid hoods
- 1 1/2 tablespoons sea salt
- 2 tablespoons black peppercorns
- 1/3 cup rice flour
- vegetable oil, for deep-frying
Method
- Step 1Drain capsicum, reserving 1 tablespoon of oil. Cut capsicum into 1.5cm strips. Place capsicum, rocket and reserved oil in a large bowl. Toss to combine.
- Step 2Cut each squid in half. Score inside flesh and cut into 4cm pieces. Pat dry with paper towel.
- Step 3Using a mortar and pestle (see note), crush salt and peppercorns. Combine pepper mixture and rice flour in a large bowl.
- Step 4Heat oil in a wok or large saucepan over medium-high heat. Lightly toss squid in flour mixture, shaking off excess. Deep-fry squid, in batches, turning, for 2 minutes or until light golden and crisp. Drain on a tray lined with paper towel.
- Step 5Serve salt and pepper squid tossed with rocket salad.
- High protein
- Low carb
- Low kilojoule
Nutrition
1164 kj
Energy
12.7g
Fat Total
2g
Saturated Fat
1.5g
Fibre
27.2g
Protein
298mg
Cholesterol
3495mg
Sodium
12.5g
Carbs (total)
All nutrition values are per serve
Notes
You can also place pepper and salt in a snap-lock bag and crush with a rolling pin.
- Author: Nadia French
- Image credit: Andrew Young
- Publication: Super Food Ideas
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