Does everyone have a favourite starter when ordering a takeaway? For me it has to be fried chilli squid, every time we order Chinese food.
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When it comes to ordering food, I can be quite reckless. Meaning I have ordered from some dodgy places and have come to regret it. Partly raw squid? No thanks.
Since all the restaurants have had to close (thanks again Covid-19), I have had to be more creative with our meals. So much so I started recreating my favourite takeaways. This fried chilli squid is right at the top of my favourites list.
The coating is simple egg white wash and cornflour. The cornflour gives it a beautiful crunch. For seasoning, I like to keep it simple: salt, pepper and a whole lot of chilli flakes. Because I like it extra spicy I actually grind down some chilli flakes with a mortar and pestle. This gives it an extra kick without altering the presentation.
I like to serve these on a bed of freshly cut cucumbers, carrots and spring onions and garnished with some fresh red chillies. I love pairing this with some simple king prawn fried rice and my sweet chilli spring rolls, which I made on my Instagram.
The simplicity of this dish is astounding, and the flavours are fantastic. Another plus is that it looks beautiful and never fails to impress.
What’s your favourite takeaway starter?
Fried Chilli Squid
Ingredients
- 5 Squid Rings
- 2 tbsp Cornflour
- 1 tsp Dried Chilli Flakes
- 1 Egg White
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 300 ml Oil For Deep Frying
Garnishing and Accompaniments
- 1 Spring Onion Sliced thinly
- 1/4 Cucumber Sliced thinly, julienne style
- 1 Red Chilli Sliced thinly
Instructions
- Pat the squid dry with a paper towel and set it aside
- In a small bowl, beat your egg white for about 20 seconds until frothy
- With a pestle and mortar, grind down half of the chilli flakes (OPTIONAL)
- In a separate bowl mix the cornflour with salt, pepper and the chilli flakes
- Dip the squid in egg white and then dip in in the cornflour
- Heat up your deep frying oil and fry the squid until it starts to golden up
- Serve with sliced cucumbers, spring onions and the red chilli
Thank you for this recipe. I made an fake away night and this was the star dish! Next time I will double the recipe as it’s so tasty.