Monday, 24 December 2012

Salt and Pepper Squid with Sweet Chilli Sauce.

Place pepper corns and sea salt into a dry pan and roast until you can smell the aromas.
Crush in a mortar and pestle and allow to cool.
Mix with corn flour.
For the sweet chilli sauce chop garlic, chilli, ginger and corriander leaves and crush to a pulp in a mortar & pestle with the juice of half a lime (or you can whizz to a paste in a blender). Place in a small bowl with a tiny dash of fish sauce and light soy sauce.
In a small sauce pan bring to the boil a small amount of water and caster sugar and pour over the paste.
Allow to cool.
Clean and thoroughly dry the squid. Cut into rings or scored pieces and coat with the flour mixture.
Flash fry for no more than a couple of minutes in a very hot wok or frying pan with a little ground nut oil.
Serve with the chilli dipping sauce.

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