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Neil' s chilli-salt squid
Serves 4 as a starter
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
600g/1¼lb small whole squid47g/1¾oz plain flour1 tbsp chilli powder1 tbsp sea saltvegetable oil, for deep-frying2 large red chillies, cut in half lengthways and de-seeded2 tbsp spring onion, cut into julienne¼ cup coriander sprigs2 lemons, halved
Method
1. Clean squid by gently pulling head and tentacles away from the body. Pull out the clear backbone (quill) from inside the body and discard entrails. Cut tentacles from the head just below the eyes; discard head. Remove side wings and fine membrane from body. Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper. Cut squid down the centre so that it will open out flat, and slice body and wings into 5mm (¼in) wide strips. (If using ready-cleaned squid, start from step 2.)2. In a large bowl, combine flour, chilli powder and salt. Add squid, including tentacles, and toss to coat, shaking off any excess flour.3. Heat oil in a hot wok until the surface seems to shimmer slightly. Add half the squid and deep-fry for about one minute, or until just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat process with remaining squid.4. Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright red colour; remove with a slotted spoon and drain well. 5. Arrange squid on a platter and garnish with fried chillies, spring onions and coriander. Serve immediately, with lemon halves.Recipes are copyright of their respective owners.
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