Directions:
- Rinse and dry the squid thoroughly.
- Slice each squid tube horizontally into 1/2in rings. Set aside.
- In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
- Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
- Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
- Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 780.43 Kcal (3268 kJ) | ||
| Calories from fat | 668.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.28g | 114% | |
|---|---|---|---|
| Cholesterol | 176.11mg | 59% | |
| Sodium | 2507.58mg | 104% | |
| Potassium | 720.04mg | 15% | |
| Total Carbs | 19.37g | 6% | |
| Sugars | 7.32g | 29% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 16.22g | 32% | |
| Vitamin C | 15.9mg | 26% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 103.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 148.12 Kcal (620 kJ) | ||
| Calories from fat | 126.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.1g | 114% | |
|---|---|---|---|
| Cholesterol | 33.42mg | 59% | |
| Sodium | 475.92mg | 104% | |
| Potassium | 136.66mg | 15% | |
| Total Carbs | 3.68g | 6% | |
| Sugars | 1.39g | 29% | |
| Dietary Fiber | 0.83g | 18% | |
| Protein | 3.08g | 32% | |
| Vitamin C | 3mg | 26% | |
| Iron | 0.2mg | 6% | |
| Calcium | 19.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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