Panko-Coated Squid with Palm Sugar and Coriander Pesto

Crispy deep-fried squid rings served with a vibrant Asian-inspired pesto made from palm sugar, chili, and fresh coriander.

Seafood Pesto Squid Deep-Fried Thai-Inspired

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

58.6g

per serving

234.2 g total

Fat

22.1g

per serving

88.5 g total

Protein

28.2g

per serving

112.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

tbsp

Fish Sauce

Dairy

piece

Egg

medium, free-range, beaten

Fruits

piece

Lime

zest and juice only

GrainsCereals

110

Plain Flour

110

Panko Breadcrumbs

Japanese

NutsSeeds

clove

Garlic

crushed

0.5

bunch

Coriander

fresh

0.5

bunch

Mint

fresh

tbsp

Coriander Cress

OilsFats

Vegetable Oil

for deep-fat frying

Rapeseed Oil

Seafood

piece

Squid

Vegetables

tbsp

Ginger

fresh root, finely grated

piece

Red Chilli

finely diced

Mizuna Leaves

piece

Spring Onion

Method

Separate tentacles from guts and remove the hard beak.

Slice the squid body into rings or open it out and score in a cross-hatch pattern.

Dry the squid thoroughly using kitchen roll.

Pound the pesto ingredients in a pestle and mortar until a paste forms.

Clean the squid by removing tentacles, quill, guts, and purplish skin.

Set up separate stations for flour, beaten egg, and breadcrumbs.

Preheat frying oil to 180°C in a deep-fat fryer.

Dredge squid in flour, dip in egg, coat in panko, and deep-fry for two minutes.

Drain squid on kitchen roll, then serve drizzled with pesto and garnished with greens, oil, lime, and chilli.