For best results use fresh squid, frozen will work too but ensure you drain and pat dry after thawing. Do not overcook or the squid will be chewy, eat immediately as the squid will cool and become soggy quite quickly
Heat up your oil to 180c
Make the flour by adding 2 tsp of Puréety Spicy Salt & Pepper glaze to the cornflour
Glaze the squid rings by coating them with the remaining Puréety glaze then leave the glaze to develop for at least 20 minutes
Whisk the egg whites for around 4 minutes until they are foamy white, just before they form soft peaks
Take the squid rings in batches and first submerge in the whisked egg whites then toss in the seasoned corn flour until evenly coated and set a-side on a tray
Fry in the hot oil for 2-3 mins or until golden brown and crispy
Heat up a small pan with the sesame oil, then add the sliced chillies and spring onion - cook for around 2 minutes then add the garlic before cooking for a further 30 seconds. Add the soy sauce and reduce until all the liquid is nearly evaporated
Combine the spring onion, chilli and squid rings in a large bowl and serve with a dip of your choice
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
Mon - Thur: 9am-5pm | Fri 9am-4pm | Sat - Sun: Closed
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