Low Sodium Salt and Pepper Squid

Transform your favorite seafood dish into a healthier twist with this irresistible Low Sodium Salt and Pepper Squid recipe. Featuring tender rings of fresh squid coated in a perfectly seasoned rice flour and cornstarch blend, this crispy, golden dish dials back the salt without sacrificing flavor. Instead, the natural umami of low sodium soy sauce and a medley of black and white pepper elevate every bite. Enhanced with a hint of garlic powder and garnished with sliced green onions and a pop of fresh chili, this quick-to-prepare seafood delight is ready in just 30 minutes. Perfect as a light, savory appetizer or a main course, it's finished with a squeeze of zesty lemon for that extra burst of freshness. Ideal for those looking to enjoy guilt-free indulgence, this low sodium take on a classic salt and pepper squid is sure to impress!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Fresh squid
• 2 teaspoons Black pepper
• 2 tablespoons Low sodium soy sauce
• 100 grams Rice flour
• 50 grams Cornstarch
• 2 units Egg whites
• 500 milliliters Vegetable oil
• 1 teaspoon Garlic powder
• 1 teaspoon White pepper
• 2 units Green onions
• 1 unit Red chili
• 1 unit Lemon wedges

Directions

Step 1

Clean the squid by removing the head, innards, and cartilage. Rinse well under cold water, pat dry, and cut the body into rings about 1 cm thick. Cut the tentacles into manageable pieces.

Step 2

In a medium bowl, whisk the egg whites until frothy. Add the prepared squid and mix well. Set aside.

Step 3

Finely slice the green onions and red chili and set aside for garnish.

Step 4

In a separate large mixing bowl, combine rice flour, cornstarch, garlic powder, black pepper, and white pepper.

Step 5

Remove the squid from the egg white mixture, allowing excess egg to drip off, and toss the pieces in the flour mixture until well-coated. Shake off any excess flour.

Step 6

In a deep frying pan, heat the vegetable oil to 180°C (350°F). To check the temperature, drop a little of the flour mixture into the oil; it should sizzle and rise to the surface.

Step 7

Fry the squid in batches to avoid overcrowding the pan. Cook until crispy and light brown, about 2-3 minutes per batch. Use a slotted spoon to remove the cooked squid and drain on paper towels.

Step 8

Once all the squid is cooked, toss it with the low sodium soy sauce quickly and gently to coat.

Step 9

Transfer the squid onto a serving platter, sprinkle with more black pepper if desired, and garnish with sliced green onions and chili.

Step 10

Serve immediately with lemon wedges for squeezing over the squid.

Nutrition Facts

Serving size	(1284.1g)

Amount per serving	% Daily Value*
Calories	4898.5

Total Fat 450.2g	0%
Saturated Fat 65.3g	0%
Polyunsaturated Fat 284.1g
Cholesterol 1165mg	0%
Sodium 1496.0mg	0%
Total Carbohydrate 154.4g	0%
Dietary Fiber 5.8g	0%
Total Sugars 2.3g
Protein 97.8g	0%

Vitamin D 0IU	0%
Calcium 239.4mg	0%
Iron 6.2mg	0%
Potassium 1761.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.1%

Protein: 7.7%

Carbs: 12.2%