Midweek RECIPES
Total fat Saturated Salt Sugar Protein14g 2.8g 0.6g 5.4g 17. 4gDelicious as a starter or double
up for a main portion!Crispy squid with Thai sweet & sour salad
By Thai Taste (www.thaitaste.co.uk) GF DF EF
Serves 4 | Prep 15 mins | Cook 10 mins | Calories 302 (per serving)1 carrot, peeled
½ a red onion, peeled
50ml (1¾fl oz) rice vinegar
1 tbsp palm sugar
50ml (1¾fl oz) sweet chilli sauce
1 tbsp fish sauce
juice of ½ a lime
2 tbsp gluten-free flour
salt and freshly ground black pepper
400g (14oz) squid rings
vegetable oil
10g (¼oz) fresh basil
10g (¼oz) coriander leaves
10g (¼oz) mint leaves1 Cut the carrot and onion into wafer thin slices and place
in a bowl.
2 In a small pan, boil the rice vinegar with 50ml (1¾fl oz)
water and the palm sugar for 1 minute, then pour over
the onions and carrots and leave for 30 minutes.
3 Mix the sweet chilli sauce, fish sauce and lime juice
together and set aside.
4 Mix the flour, salt and pepper together on a plate and toss
the squid rings in it.
5 Fill a deep-sided frying pan with oil about 2cm (¾in) deep
and heat until a piece of squid sizzles immediately. Add half
the squid and fry for 1-2 minutes until golden brown and
crispy. Drain on kitchen paper and fry the remaining squid.
6 Pick the leaves from the stalks of the herbs. Drain the
carrots and red onion and toss with the herbs. Arrange on
four plates, top with the squid and drizzle with the sweet
and sour sauce.