Healthy Recipe: Gluten Free : Salt & Pepper Squid

Click in the box above to play videomercial

Share this recipe on

Ingredients:	Nutritional Information:
3 tablespoons sea salt 3 table spoons white peppercorns 2 teaspoons caster sugar 2 cups (250 g/8 oz) gluten-free cornflour 1 kg (2 lb) squid hoods, cleaned and cut into rings 4 egg whites, lightly beaten peanut oil for deep frying	Serving size: 200g Nutrition Per serve Per 100g Energy 120kj 60kj - Calories 310Cal 155Cal Protein 12g 6g Fat, Total - Saturated Carbohydrate, Total 6g - Sugars Dietary Fibre 3g 1g Sodium 20mg 10mg Potasium GI

Method:

1 use a mortar and pestle or spice grinder to grind the sea salt, white peppercorns and sugar into a fine powder. Transfer to a bowl, add the cornflour and mix to combine.
2 Dip the squid into the egg whites, then coat in the cornflour mixture, shaking off any excess.
3 heat the peanut oil in a wok over medium heat for 5 minutes or until the oil starts to move. Stand a wooden chopstick in the oil. If the oil bubbles around the chopstick, it is ready.
4 Cook the squid in batches in the oil for 2 minutes or until crisp and golden brown. Drain on absorbent paper. Serve with lime wedges.