Serves: 4 as a starter
If you are following a salt-free diet, there’s no need to miss out on classic dishes such as salt & pepper squid, by using our Herbie’s Zalt blend – and even if you’re not, you’ll enjoy it anyway! Also great with a sprinkle of freshly sliced red chilli.
|Nutritional Information||Per 100g|
- 400g squid
- 8 spring onion, sliced
- 4 tbsp cornflour
- 4 tbsp Herbie’s Zalt
- 1 tsp freshly cracked black pepper
- vegetable oil, for frying
- ½ fresh lime, to serve
- snow pea sprouts to serve, optional
- Lay the squid tubes flat and cut along one side horizontally to open up flat. Scrape out any excess slime, rinse, and pat dry. With a sharp knife, make diagonal cuts 5mm apart, being careful not to cut through the flesh. Repeat in the opposite direction. Slice the squid into horizontal strips, then into 10cm lengths.
- Combine cornflour, Zalt and pepper in a bowl and heat 5cm vegetable oil in a deep frying pan.
- When oil is hot, fry spring onions until beginning to turn golden, remove with a slotted spoon and drain on paper towel.
- In batches, toss the squid in seasoning to generously coat, then shake off excess and drop into hot oil. The squid will curl up so keep it moving to cook all over. It will only need 2 minutes to cook, then remove and drain on paper towel.
- To serve, place squid on a plate, squeeze over lime juice and scatter fried spring onions and snow pea sprouts (if using) over the top.