Squid and crisp prosciutto

  • 30 mins cooking
  • Serves 4
  • Print


Squid and crisp prosciutto
  • 1 kilogram squid hoods
  • 2 egg whites
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 120 gram thinly sliced prosciutto
  • vegetable oil, for deep-frying
  • 2 tablespoon brown sugar
  • 1 tablespoon warm water
  • 2 egg yolks
  • 2 teaspoon lemon juice
  • 2 clove garlic, crushed
  • 3/4 cup (180ml) olive oil


Squid and crisp prosciutto
  • 1
    Cut squid in half lengthways. Score inside of each piece and cut into 2cm-wide strips.
  • 2
    Whisk egg whites, salt and pepper in a small bowl.
  • 3
    Heat oil in large frying pan. Dip squid in egg mixture. In batches, deep-fry until squid is tender. Drain on absorbent paper.
  • 4
    To make crisp prosciutto, preheat oven to 200°C. Dip each prosciutto slice in combined sugar and water. Fold in half lengthways; twist into rosette shape. Place on oiled oven tray; bake, uncovered, about 10 minutes or until browned and crisp.
  • 5
    To make garlic sauce, blend or process yolks, juice and garlic until smooth. With motor operating, gradually add oil in thin stream; process until sauce thickens. Transfer to small bowl; refrigerate, covered, until required.
  • 6
    Serve squid with crisp prosciutto and garlic sauce.

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