A delightful twist on a classic dish, this recipe combines crispy squid with a vibrant herb salad for a refreshing and flavorful meal.
Prepare the squid by cutting the hoods open and scoring the inside in a diagonal pattern. Cut into bite-sized pieces.
Scoring the squid helps it curl beautifully during cooking.
Combine the black pepper, sea salt, and lemon zest in a small bowl. Sprinkle this mixture over the squid pieces.
Ensure the seasoning is evenly distributed for consistent flavor.
Heat oil in a wok over high heat. Fry the squid in batches until golden and crispy. Remove and drain on paper towels.
Frying in batches prevents the oil temperature from dropping, ensuring crispy results.
Slice the cucumber, green onions, and cherry tomatoes. Combine them in a bowl with the peanuts and mint leaves.
Use a sharp knife to achieve clean cuts for a visually appealing salad.
Mix the red wine vinegar and olive oil in a small bowl. Drizzle over the salad and toss to combine.
Adjust the dressing to taste by adding a pinch of salt or a dash of honey.
Serve the crispy squid alongside the fresh salad. Enjoy your meal!
Serve immediately to enjoy the squid at its crispiest.
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