Salt & pepper squid with roast chilli dressing
This sophisticated recipe puts a new spin on party food, great for a family celebration
Difficulty and servings
Serves 6 with other dishes
Preparation and cooking times
Prep 20 mins
Cook 5 mins
- Cut the squid into large pieces, then score a criss-cross diamond pattern into the flesh, without cutting all the way through. To make the chilli dressing, pound the roasted dried chilli in a mortar and pestle (or food processor), then add the palm sugar. Pound again, adding the lime juice and the fish sauce. Mix well and place to one side. Heat oven to 180C/fan 160C/gas 4 and slide a baking sheet in.
- Pound the peppercorns and sea salt together, then stir into the flour in a large bowl and set to one side. Heat a few cms oil in a wok or deep frying pan.
- Place the wok over a high heat; when the oil starts to shimmer, it is ready. Toss the squid in the seasoned flour so that it is coated well.
- Drop a quarter of the squid into the oil and fry for about 1 min. The squid should curl and go crisp. Lift out of the oil with a slotted spoon and keep warm in the oven on the baking sheet while you cook the rest. Serve straight away, with the dressing on the side.
191 kcalories, protein 16g, carbohydrate 16g, fat 8 g, saturated fat 1g, fibre 1g, sugar 3g, salt 4.87 g
Recipe from Good Food magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/12465/
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Ingredients
- 500g (cleaned weight) medium-size squid
- 2 tsp white peppercorns
- 4 tsp flaky sea salt
- 100g plain flour
- groundnut or vegetable oil , for frying
FOR THE CHILLI DRESSING
- 1 long dried chilli , roasted and deseeded
- 1 tbsp palm sugar or light muscovado sugar
- juice 1 lime
- 50ml fish sauce
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This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop
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ratings
Difficulty and servings
Serves 6 with other dishes
Preparation and cooking times
Prep 20 mins
Cook 5 mins
Ingredients
- 500g (cleaned weight) medium-size squid
- 2 tsp white peppercorns
- 4 tsp flaky sea salt
- 100g plain flour
- groundnut or vegetable oil , for frying
FOR THE CHILLI DRESSING
- 1 long dried chilli , roasted and deseeded
- 1 tbsp palm sugar or light muscovado sugar
- juice 1 lime
- 50ml fish sauce
191 kcalories, protein 16g, carbohydrate 16g, fat 8 g, saturated fat 1g, fibre 1g, sugar 3g, salt 4.87 g
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21 April 2010
Belkey rated and commented on this recipe
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31 December 2011
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