Crispy fried Squid, Coriander and pickled Shallot Salad with Philadelphia sweet Chilli Dressing
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  • Prep time 20 '
  • Total time 30 '


  • 50 g muscovado sugar
  • 200 ml Japanese ricewine vinegar
  • 1 tbsp mustard seeds
  • 5 whole black pepper corns
  • 2 bay leaves
  • 1 tbsp salt
  • 4 banana shallots
  • 1 bunch fresh coriander
  • 1 punnet pea shoots or baby cress
  • 100 g Philadelphia Light
  • juice of 2 limes
  • 2 tbsp sweet chilli sauce
  • 1 chopped red chilli (seeds taken out)
  • 1 tbsp water
  • 200 ml vegetable oil for frying
  • 2 whole eggs
  • 75 g plain flour
  • 75 g Japanese breadcrumbs
  • 4 medium cleaned squid cut into 1cm rings. Tentacles left whole


  • The shallots can be prepared in advance if you wish. They need to be pickled for a minimum of 1 hour but only get better the longeryou leave them to marinade. To make them, start by making the pickling liquor. Place the sugar, vinegar, mustard seeds, peppercorns, bay leaves and the salt into a saucepan. Bring to the boil and allow to simmer. Peel the shallots and slice into 2mm thin rings. Place into the pickling liquor and leave on the heat for 5 minutes before turning the heat off and leaving too cool and marinade. They can now be transferred into an air tight container if you wish and will last for up to a week in the fridge.
  • For the dressing, combine the Philadelphia Light with the lime juice, sweet chilli sauce, chopped chilli and water. Mix well and season with a pinch of salt. This should be the consistency of mayonnaise.
  • To make the fried squid, heat the oil to about 180 °C. Whisk the eggs in a bowl, place the flour in a second bowl and the bread crumbs in a third. Take the squid piece (including tentacles) and place first in the flour, then into the egg and last in the bread crumbs. Gently lay the breaded squid (tentacles first as these take a little longer to cook) into the hot oil and allow to go golden brown for 3-4 minutes. Don’t overcrowd the fryer. Do it in 2 or 3 batches if necessary. Once golden and crispy, remove the squid from the oil and lay onto absorbent paper. Season with coarse sea salt.
  • Mix the coriander leaves and cress with a small handful of pickled shallot rings and place on a plate, pile the squid next to the salad and dress with the Philadelphia and chilli dressing. Serve with a wedge of lime on the side.


Nutritional Information

Typical values Per recipe
Energy 7839.0 kj
Energy 1872.0 kcal
Fat 83.4 g
Carb 205.8 g
Protein 85.2 g
Saturated fat 18.0 g
Salt 10.5 g
Dietary fibre 9.0 g
Sugars 94.8 g