Vietnamese · Dinner
Crispy Fried Squid (High-Protein)
Squid rings dredged in rice flour and egg batter, fried until crackling-crisp, then tossed with fried garlic and chili. Scrambled egg and edamame fold through to boost protein, plated with lime wedges and a scallion-fish-sauce dip.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
29.8gFat
34.1gCarbs
5.2gSugar
5.6gFiber
2380mgSodium
628mgChol
4.9gSat Fat
780mgPotassium
140mgCalcium
4.8mgIron
5.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat squid rings dry with paper towel, season with salt and black pepper, rest 10 minutes at room temperature to keep surface dry.
2
Combine the beaten egg with squid to coat, then toss in mixed rice flour and cornstarch until evenly coated with no wet patches.
3
Fry squid in two batches in 350°F oil for 2 minutes each until pale golden and firm, then drain on paper towel.
4
Return all squid to 350°F oil and fry for 1 minute until deep golden and crackling, then drain again on paper towel.
5
Scramble the second egg with edamame in a skillet over medium heat for 2 minutes, then sauté minced garlic and sliced chili in 1 tsp reserved oil for 30 seconds until fragrant; add fried squid and toss with the scrambled mixture for 1 minute until heated through.
6
Stir fish sauce, lime juice, sugar, and remaining salt together until sugar dissolves, drizzle half over the squid and toss to coat.
7
Plate squid topped with sliced scallion and remaining chili, serve with lime wedge and remaining dipping sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g squid, cleaned and cut into rings
- 22 large eggs, beaten
- 90g90g rice flour
- 32g32g cornstarch
- 86g86g cooked edamame, shelled
- 22 large eggs, beaten separately
- 8 cloves8 cloves garlic
- 22 fresh chili
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 60ml60ml fish sauce
- 30ml30ml lime juice
- 2 tsp2 tsp sugar-white
- 22 scallion
- 960ml960ml vegetable oil, for frying
- 22 lime wedge, for serving
