Chilli-Salt Squid Recipe #88192
This recipe is from Australian chef Neil Perry. I haven't tried this yet but it looked really good. Enjoy
by Terese
20 min | 15 min prep
SERVES 4
- 600 g small whole squid
- 1/3 cup plain all-purpose flour
- 1 tablespoon chili powder
- 1 tablespoon sea salt
- vegetable oil (for deep frying)
- 2 large red chilies, cut in half lengthways and seeds removed
- 2 tablespoons spring onions, julienne (scallion)
- 1/4 cup coriander sprig
- 2 lemons, halved
- Clean squid by gently pulling head and tentacles away from the body.
- Pull out the clear backbone (quill) from inside the body and discard entrails.
- Cut tentacles from the head just below the eyes; discard head.
- Remove side wings and fine membrance from body.
- Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
- Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
- In a large bowl, combine flour, chilli powder and salt.
- Add squid, including tentacles, and toss to coat, shaking off any excess flour.
- Heat oil in a hot wok until the surface seems to shimmer slightly.
- Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
- Remove with a slotted spoon and drain well on kitchen paper.
- Repeat process with remaining squid.
- Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
- Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
- Serve immediately, with lemon halves.
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5 stars