Squid Caesar Salad


  • 2 tablespoons table salt

  • 1 tablespoon sichuan peppercorns

  • 1 cup rice flour

  • 600 g cleaned squid hoods w. tentacles

  • 1 tablespoon sea salt, extra

  • 2 baby cos lettuces (360)g

  • oil for frying


  • 1 cup mayonnaise

  • 1 clove garlic

  • 1 tablespoon milk

  • 2 tablespoons worcestershire sauce

  • 2 tablespoons lime juice


  • 1.


  • 2.

    Whisk ingredients in a small bowl.

  • 3.

    Heat peppercorns in hot pan until fragrant, then crush with mortar & pestle Combine the pepper with salt and flour in medium bowl

  • 4.

    Cut the squid down the centre to open out ; score in diamond pattern then cut into thick strips, toss the squid in the flour mixture, shake off excess.

  • 5.

    Make the caesar dressing

  • 6.

    Heat the oil in a large pan, then deep fry, in batches until lightly coloured. Drain on paper and sprinkle with extra salt.

  • 7.

    Place cos leaves on plates, then place the squid ontop and drizzle with dressing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1076kj
  • Fat Total 90g
  • Saturated Fat 10g
  • Protein 26g
  • Carbohydrate 40g
  • Sugar 1g
  • Sodium 732mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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