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Monday, May 4, 2015

Salt & Pepper Crispy Squid

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 800 g squid, tubes (hoods)
  • 1 tablespoon flour
  • 1 tablespoon cornflour
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 2 cups clean vegetable oil (for cooking, wok)
  • 2 red chilies, chopped
  • 2 green chilies, chopped
  • 1/2 cup chopped spring onion
  • 2 tablespoons garlic, roughly chopped
  • 1/4 cup lime juice
  • 1 tablespoon palm sugar or 1 tablespoon light brown sugar
  • 1 cup coriander leaves, roughly chopped

Recipe

  • 1 cut the tubes open and check that they are really clean.
  • 2 open them up from one side and lay them with the inside surface facing up. with a really sharp knife, make slanted cuts into the flesh of the squid at 5mm intervals - only shallow, don't cut through.
  • 3 reverse and do it from the opposite direction to make diamond shapes.
  • 4 then cut the tubes into wide strips and toss into the flours, salt and pepper. shake off any excess - i find a sieve works best.
  • 5 when ready to cook, heat the oil to just smoking and add half of the squid sections.
  • 6 cook until they are a pale golden brown. drain on paper towelling. repeat with the remaining squid.
  • 7 for the sauce, combine the rest of the ingredients.
  • 8 to serve, pile the squid into a shallow serving plate and pour over half of the dessing.
  • 9 serve the rest of the dressing separately.

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