Salt and Pepper Squid on a Crunchy Thai Salad
The Chinese 5-spice is the key ingredient in this dish. Use a good one from an Asian store, it will be much more aromatic than its supermarket counterparts.
Serves: 4 - 6
INGREDIENTS
750g baby squid tubes
2 tablespoons sea salt
1 tablespoon freshly ground pepper
2 teaspoons Chinese 5-spice
3⁄4 cup rice flour
2 egg whites
2-3 cups canola oil for frying
Salad
A selection of any of the following salad ingredients:
baby spinach, spring onions, coriander, watercress, bean sprouts, basil, mint, rocket, cucumber, flat leaf parsley, celery, red capsicum, roasted unsalted peanuts or cashews, snow peas
Dressing
3 tablespoons peanut oil
1 tablespoon sesame oil
4 tablespoons lime juice
1 tablespoon fish sauce
1⁄4 cup packed mint or coriander leaves or both
1 tablespoon grated ginger
1 garlic clove, crushed
pinch of sugar
METHOD
Cut the squid in half and score the inside with the tip of a sharp knife. Grind the salt, pepper and 5-spice together in a spice grinder or mortar and pestle. Place the rice flour in a wide shallow dish and mix
through the salt mixture. In another bowl lightly beat the egg whites.
Heat the oil in a wok or a deep saucepan to medium-high.
Take a few pieces of squid at a time and dip them into the egg whites then into the salt/flour mixture. Drop carefully into the oil and cook for 30-40 seconds until golden and crisp. Using a slotted spoon
remove the squid and drain on paper towels. Keep warm in a low oven. Repeat until all the squid is cooked.
Salad: Place the dressing ingredients in a food processor and blend. Combine the salad ingredients in a bowl and dress lightly just before serving.
To finish: Pile the salad onto plates and top with the squid. Serve immediately. Serves 4-6
Bamboo steamers are available from Asian grocery stores nationwide.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!