Season's chilli squid with aïoli
A lovely restaurant, Season's, on Noosa beach in Australia came up with this simple recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
- For the chilli salt, toast the sea salt, chilli flakes and peppercorns in a pan for 5 minutes, tossing often. Blend in a small food processor or coffee grinder.
- For the aïoli, whizz the egg yolks, rice vinegar, sugar and 1 tsp salt in a blender. Slowly drizzle in the grapeseed oil until the mixture thickens and emulsifies.
- Score the inside of the squid with a sharp knife and cut into bite-sized pieces. Fill a pan a third full with oil and heat. Test the heat by dropping in a small piece of bread - if it sizzlesnd floats to the top, the oil is hot enough. Toss the squid in flour and deep-fry, in batches, for 30 seconds. Drain on kitchen paper and sprinkle over a pinch of the chilli salt.
- To serve, put some chilli squid in each lettuce leaf and serve with a lime wedge, some aïoli and a slice of ciabatta.
Nutritional calculations based on total amount of aïoli, individual servings will be less
1237 kcalories, protein 29.4g, carbohydrate 25.8g, fat 113.7 g, saturated fat 15.6g, fibre 1.3g, salt 5.85 g
Recipe from olive magazine, July 2008.
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http://www.bbcgoodfood.com/recipes/6538/
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Ingredients
- 600g squid , cleaned
- flour for dusting
- olive oil for deep frying
- 8 leaves baby cos lettuce
- 4 limes , cut into wedges
- 4 slices ciabatta , toasted
CHILLI SALT
- 1 tbsp sea salt
- 1 tbsp chilli flakes
- 1 tbsp Sichuan peppercorns
AÏOLI
- 2 egg yolks
- 3 tbsp rice vinegar
- ½ tbsp sugar
- 400ml grapeseed oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
Ingredients
- 600g squid , cleaned
- flour for dusting
- olive oil for deep frying
- 8 leaves baby cos lettuce
- 4 limes , cut into wedges
- 4 slices ciabatta , toasted
CHILLI SALT
- 1 tbsp sea salt
- 1 tbsp chilli flakes
- 1 tbsp Sichuan peppercorns
AÏOLI
- 2 egg yolks
- 3 tbsp rice vinegar
- ½ tbsp sugar
- 400ml grapeseed oil
Nutritional calculations based on total amount of aïoli, individual servings will be less
1237 kcalories, protein 29.4g, carbohydrate 25.8g, fat 113.7 g, saturated fat 15.6g, fibre 1.3g, salt 5.85 g
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27 January 2011
Mario Wyn-Jones commented on this recipe
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01 July 2012
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