Fried Squid, Papaya, and Frisée Salad with Spicy-Sour Dressing

Name: Fried Squid, Papaya, and Frisée Salad with Spicy-Sour Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters all purpose flour, divided; 79 milliliters thin strips peeled fresh ginger; 946 milliliters (about 2 heads) frisée lettuce; 473 milliliters 1/2-inch cubes peeled seeded fresh papaya; 1 teaspoon peanut oil; 355 milliliters rice flour,* divided; 118 milliliters whole roasted salted cashews; 6 servings Toasted sesame seeds; 6 servings Spicy-Sour Dressing; 2 Tbsps soy sauce; 680 grams frozen cleaned small squid (bodies and tentacles), thawed, drained, or 1 pound fresh; 1 teaspoon sugar; 1 Tbsp unseasoned rice vinegar; 6 servings Vegetable oil (for deep-frying); 296 milliliters (or more) water; 6 fresh water chestnuts, peeled, thinly sliced into rounds

Fried Squid, Papaya, and Frisée Salad with Spicy-Sour Dressing might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 36g of protein, 35g of fat, and a total of 795 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. If you have all purpose flour, unseasoned rice vinegar, squid, and a few other ingredients on hand, you can make it. To use up the sour milk you could follow this main course with the Sour Milk Spice Cake as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut squid bodies into 1/2-inch-thick rounds.

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Squid

Place all squid in large sieve set over bowl. Refrigerate at least 1 hour to drain well.

Ingredients you will need

Squid

Equipment you will use

Sieve

Bowl

Place 1 cup flour, 1 cup rice flour, soy sauce, vinegar, peanut oil, and sugar in large bowl. Gradually add 1 1/4 cups water, whisking until batter is smooth. If necessary, whisk in more water by teaspoonfuls until batter reaches heavy cream consistency.

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Heavy Cream

Peanut Oil

Rice Flour

Soy Sauce

Vinegar

All Purpose Flour

Sugar

Water

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Whisk

Bowl

Let batter stand at least 1 hour and up to 3 hours at room temperature, whisking occasionally.

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Whisk

Mix remaining 1/2 cup flour and 1/2 cup rice flour in large bowl.

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Rice Flour

All Purpose Flour

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Bowl

Add squid. Toss until squid is coated, separating pieces. Turn mixture into another sieve and shake off excess flour.

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All Purpose Flour

Shake

Squid

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Sieve

Sprinkle squid generously with salt, tossing in sieve.

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Squid

Salt

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Sieve

Mix coated squid into batter.

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Squid

Pour oil into heavy large saucepan to depth of 1 1/2 inches. Attach clip-on deep-fry thermometer and heat oil over medium-high heat to 350°F to 360°F. Working in batches and stirring often with tongs to separate pieces, drop squid into oil. Fry until crisp and brown, about 4 minutes per batch. Using slotted spoon, transfer squid to paper towels.

Ingredients you will need

Squid

Cooking Oil