Lucky squid with chilli jam
John Torode gives squid an Asian spin - and loves the recipe so much, it's a regular on the menu at his restaurant
Difficulty and servings
Serves 4 as a starter or with other dishes
Preparation and cooking times
Prep 15 mins
Cook 1 hr
Plus soaking
- To make the jam, slit the fresh chillies down the centre. Use the handle of a small spoon to push out all the seeds, then roughly chop.
- Snap the stalk ends from the dried red chillies and shake out the seeds. Put the dried chillies into a bowl and cover with hot water. Put the dried shrimp in a bowl and cover with cold water. leave both for 30 minutes.
- Drain the rehydrated chillies and shrimp, put them in a food processor with almost all the other jam ingredients - leave out the last three - and process until you have a rough paste. You may need to add a little water.
- Heat the vegetable oil in a heavy-bottomed pan and add the chilli paste. Cook it very slowly, taking care that it doesn't burn, for 45 minutes to an hour until all the moisture disappears. halfway through cooking, add the sugar and 1 tbsp of fish sauce. When the paste is ready it will be very aromatic and a rich red-brown (Pic 1). take it off the heat and keep it on one side until you are ready to cook your squid.
- To prepare the squid, slit the bodies lengthwise and open out into sheets. Put them, inside upwards, on a chopping board. Using a very sharp knife at a 45-degree angle, score the squid almost through diagonally one way in a series of cuts about half a centimetre apart (Pic 2), then turn the squid round and repeat at right angles to the first cuts, so you finish up with a diamond pattern (Pic 3). Cut each squid body into decent-sized pieces.
- Heat a wok until very hot and add a film of oil. When the oil is really hot, put in the squid pieces, scored side downwards, with the tentacles if you have them. The secret is to leave the squid pieces for a moment to seal before moving them. they will colour slightly and curl up to resemble small fir cones.
- Add about 2 tbsp of the chilli paste to the wok, together with the 2 tsp fish sauce, and stir everything around well to coat the squid.
- Very finely shred the lime leaves. Sprinkle them and basil over the squid. Serve at once.
Chilli jam
The recipe makes more chilli paste than you need - it will keep, covered, in the fridge for several weeks, so it's worth making a large batch. Add the jam to stir-fries, or serve with roast pork belly or steamed chicken breast.
PER SERVING
439 kcalories, protein 19.3g, carbohydrate 36.5g, fat 25 g, saturated fat 2.9g, fibre 1.1g, salt 2.29 g
Recipe from olive magazine, September 2010.
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http://www.bbcgoodfood.com/recipes/739640/
http://www.bbcgoodfood.com/recipes/739640/
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Ingredients
- 300g squid , cleaned
- 2 tsp fish sauce
- 5 lime leaves
- good handful Thai basil
FOR THE CHILLI JAM
- 9 large, long red chillies , plus 10g dried red chillis
- 30g dried shrimps
- 1 red onion , chopped
- 2 garlic bulbs , cloves peeled
- 70g galangal or ginger , chopped
- small bunch coriander roots
- 3 stalks lemongrass , stripped of outer leaves and chopped
- 100ml vegetable oil
- 100g palm sugar
- 1 tbsp fish sauce
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Difficulty and servings
Serves 4 as a starter or with other dishes
Preparation and cooking times
Prep 15 mins
Cook 1 hr
Plus soakingIngredients
- 300g squid , cleaned
- 2 tsp fish sauce
- 5 lime leaves
- good handful Thai basil
FOR THE CHILLI JAM
- 9 large, long red chillies , plus 10g dried red chillis
- 30g dried shrimps
- 1 red onion , chopped
- 2 garlic bulbs , cloves peeled
- 70g galangal or ginger , chopped
- small bunch coriander roots
- 3 stalks lemongrass , stripped of outer leaves and chopped
- 100ml vegetable oil
- 100g palm sugar
- 1 tbsp fish sauce
PER SERVING
439 kcalories, protein 19.3g, carbohydrate 36.5g, fat 25 g, saturated fat 2.9g, fibre 1.1g, salt 2.29 g
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16 September 2010
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16 September 2010
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