Crispy Squid with Zingy-lime-daise
Snacks and finger foods are a great way to bump up your menu (and profit margins;), especially with the all-day favourite seafood - squid. Add flavour excitement with new dips options, like this zingy lime hollandaise.
Cafe/Takeaway
Casual Dining
Seafood
Main Meals
Snacks & Sides
Local Favourites
American
Ingredients per serve
Crispy Squid with Zingy-lime-daise
−
+
€0.0
Method
Squid tubes
/kg
2.0 kg
0%
Plain Flour GF
/g
50.0 g
0%
Rice flour
/g
60.0 g
0%
Soda bicarbonate
/g
5.0 g
0%
KNORR Thai Lime Powder 500 g
/g
30.0 g
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
800.0 ml
0%
/
Method
-
Squid tubes 2.0 kg
-
Plain Flour GF 50.0 g
-
Rice flour 60.0 g
-
Soda bicarbonate 5.0 g
Preparation
-
Method
- Pre-heat deep fryer to 190 degree Celsius.
- Take squid tubes and split tube. Clean and score, then cut into strips.
- Take a medium bowl and make the batter. Sieve both flours and bi-carb together. Add in ice water until desired consistency.
- In a small pot place the KNORR Hollandaise Sauce GF and the KNORR Thai Lime Powder. Mix together and heat slowly.
- Coat the squid strips in the batter and then slowly place in the deep fryer. Cook until golden brown. Let drain and serve.
- Serve with a wedge of lime at the side.
- Pre-heat deep fryer to 190 degree Celsius.
