Crispy squid with nori salt

Name: Crispy squid with nori salt
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 500g squid tubes, cleaned; ¼ cup plain flour; 1-2 litres canola oil, for deep frying; lemon wedges, to serve Nori salt (makes extra); 1 piece nori; 2 tbsp bonito flakes; 1 tbsp salt; pinch of chilli powder (optional)

Adam Liaw

June 6, 2018

easyTime:< 30 minsServes:4

The seaweed wrapping that covers your sushi isn't just for keeping the rice off your fingers. It has a fantastic salty marine taste that goes perfectly with seafood. Nori and bonito flakes are available from Asian grocers or the Asian section of supermarkets.

Ingredients

500g squid tubes, cleaned
¼ cup plain flour
1-2 litres canola oil, for deep frying
lemon wedges, to serve Nori salt (makes extra)
1 piece nori
2 tbsp bonito flakes
1 tbsp salt
pinch of chilli powder (optional)

Method

To make the nori salt, turn on a gas burner. Using tongs, wave the nori sheet over the flame for about 30 seconds until it becomes crisp. Crumble the singed nori into a small food processor and add the bonito flakes, salt and chilli powder (if using). Pulse until a fine powder is formed.
Slice the squid into 5mm-wide strips and toss in the flour until evenly covered. In a large saucepan, heat the oil to 190C and fry the squid in batches until lightly browned and crisp. Drain well. Scatter with the nori salt to taste and serve with lemon wedges.