Photo: Mike Kenneally
Panko-coated squid with palm sugar and coriander pesto
19 ingredients
30 min + 30 min
Serves 4
openrecipes
This stunning seafood starter shows that pesto knows no bounds. Use Asian flavours like palm sugar, chilli, fish sauce and coriander to make a heady sauce to go with deep-fried squid.
Estimated Nutrition (whole recipe, rough)
771
Calories
22g
Protein
20g
Fat
124g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Squid | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp palm sugar
- 4 garlic
- 2 tbsp finely grated fresh root ginger
- 3 red chillies
- 6 tbsp fish sauce
- ½ bunch fresh coriander
- ½ bunch fresh mint
- 3 limes
- 4 squid
- 110g/4oz plain flour
- 2 medium free-range eggs
- 110g/4oz Japanese panko breadcrumbs
- , for deep-fat frying vegetable oil
- 2 tbsp coriander cress
- 50g/1¾oz mitzuna leaves
- 25ml/fl oz rapeseed oil
- 2 limes
- 4 spring onions
- 1 red chilli
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes