4 Serves
30 Mins
Prepare the dipping sauce by combining all dipping sauce ingredients in a small bowl, stirring until the sugar is fully dissolved, then set aside.
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Vitamin K
378 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
103 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
328 mg / 1,250 mgPotassium
584 mg / 4,700 mgSodium
1316 mg / 2,300 mgZinc
2 mg / 11 mgCopper
2 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
291 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 gIn a large bowl, whisk together the cornflour, plain flour, dried chili peppers, and sea salt to create the coating mixture.
Line a tray with kitchen paper to drain the fried squid and prepare a small amount of extra sea salt for seasoning.
Heat 7cm of vegetable oil in a deep fryer or heavy-bottomed pot to 180°C. Test the temperature with a cube of bread; it should brown within 20 seconds.
Coat the squid thoroughly in the prepared flour mixture and fry in small batches for approximately 2 minutes until crisp.
Remove the squid using a slotted spoon, drain on the prepared kitchen paper, and immediately sprinkle with a little extra sea salt. Serve garnished with fresh spring onions and chili, accompanied by the dipping sauce.
12
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Vietnamese16
g136
g9
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