« Eggplant, Spinach and Sweet Potato Curry | Main | Dilled Salmon and Corn Quiche »
Crispy Chili Squid
By Andy | April 30, 2008
Crispy Chili Squid
Serves 4
Prep time : 15 minutes
Cooking time : 1 minutes
For conversions, click here to use our handy guide.
Ingredients
800 grams cleaned squid hoods and flaps.
2 eggs.
2 tablespoons light soy sauce.
2 cloves of garlic crushed.
2 teaspoons rock salt.
1 tablespoon of chili flakes.
1/2 cup of corn flour.
Oil for deep frying.
Method
Combine egg, soy and garlic in a bowl and whisk to combine.
Cut the tubes open, score the inside of each into a fine diamond pattern, then cut into bit sized pieces.
Score the flaps and cut into bite size pieces.
Add the squid to the egg mix, coat well and marinade for 4 hours.
When squid is ready to be cooked, combine the rock salt and chili in a spice grinder and grind until powdery.
Sift into medium sized freezer bag using a tea strainer, add the cornflour and toss well to combine.
Drain the excess egg from the squid, add to the bag and toss to coat well.
Shake off excess flour.
Cook in 2 batches for no more than 1 minute a time.
Serving
Serve immediately with flavoured rice, a fresh green salad and a little sweet chili sauce to dip the squid in.
Bookmark it!
Topics: Fish |
Comments
You must be logged in to post a comment.
