Sunday, January 20, 2013

Allergy free crispy chilli salted squid recipe

With my hubby's strange salad. Raw baby carrot... hmm... But I love him anyway.

  • 200g pineapple cut squid, thoroughly cleaned and dried with a clean tea towel
Olive oil, for frying
  • 1 tsp Orgran No Egg whisked with 60mls water until thick
  • 1 cup potato starch (see note)
1 shallot, thinly sliced
½–1 tsp chilli flakes, to taste
  • 1 garlic clove, crushed
1 tbsp salt
  • 1 tsp white pepper
  • 1 tsp ground ginger
  • 1 tsp sugar
  • ½ tsp Chinese five-spice

Dipping sauce

  • ½ tsp salt 
  • 1 tsp white pepper
2 tbsp lemon juice

  • Combine all the seasoning ingredients in a bowl and set aside.
  • Whisk together all the salt, pepper and lemon dipping sauce ingredients in a serving bowl and set aside.
  • Pour 2 cups of olive oil into a wok and heat over a high heat to 180°C.

  • Meanwhile, Pour the No Egg mixture over squid.
  • Using your hands, work No Egg into the squid.
  • Gradually add the potato starch, a little at a time, until the squid is well coated and feels dry.
  • Shake off the excess flour.
  • Working in batches or 3-4 pieces, add the squid to hot oil. Placing them in with the pineapple cut down ensures the most curl.
  • Using a slotted spoon, remove and discard any loose bits of batter.
  • Cook the squid for 3 minutes or until lightly golden, occasionally stirring for even cooking.
  • Using a slotted spoon, remove the squid and transfer to a colander to drain.

  • Pour the oil from wok, leaving only 1 tbsp.
  •  Reheat over a medium–high heat.
  • Add the shallot, chilli and garlic and stir-fry for 30 seconds until fragrant.
  • Add the squid and cook for 1 minute, stirring the squid through the seasoning.
  • Serve immediately with the dipping sauce.

  • Corn flour can be used instead of potato starch.

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