Ingredients

200 g squid tubes
2 litres vegetable oil, for frying .
1 egg white
200 g potato starch
1 spring onion (scallion), finely sliced
1 bird's eye chilli, finely sliced
1/2 garlic clove, crushed
1/2-1 teaspoon salt and pepper seasoning mix
2 tablespoons salt, pepper and lemon dipping sauce

Lemon Dipping Sauce
Combine: 2 tablespoons lemon juice, ½ teaspoon salt, 1 teaspoon fine white pepper and mix well.

 

Instructions                                                                                                  

1. Lay cleaned squid on cutting board insert knife into top edge of body
2. Run knife down to the bottom of the squid, fold tube open as you would a book
3. Working from top right of squid to bottom left making diagonal slices in flesh
4. ensuring not to penetrate through work from top left to bottom right of the squid
5. Should now have a crisscross pattern, cut squid in half from top to bottom
6. Turn horizontally and slice through to make 5mm wide pieces place in a bowl
7. In a wok over high heat, heat oil to 180% C or until a cube of bread dropped in the oil browns in 15 seconds
8. Whisk egg white pour half into bowl with squid, work white into squid with fingers
9. Start adding potato starch little at a time, add until squid is well covered, feels dry
10. Shake off excess flour start adding squid to oil a few at a time in quick succession
11. Lift out the starch that floats free of the squid with a metal strainer and discard
12. Cook 3-5 minutes until batter on squid feels quite firm when tapped with a wooden spoon
13. Carefully pour liquid into a colander to drain the oil. Drain all but 2 teaspoons of oil from the wok and return to heat
14. Add spring onion chilli and garlic, toss to combine and add the squid
15. Continue to toss while shaking over the seasoning mix
16. Remove and serve with salt, pepper and lemon dipping sauce

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

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We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!