Chilli ( Chili) Salt Squid |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I saw Matt Moran make this on Masterchef last night. I want to make it when we get into squid territory in a week or so. Matt served dried chilies with his squid-he dried them in the oven before slicing. I'm just suggesting fresh chiil. Ingredients:
2 whole squid, heads and insides removed |
2 tablespoons onion powder |
2 tablespoons garlic powder |
2 teaspoons red chili powder (not mexican chili powder) |
180 g tempura flour |
3 teaspoons fine salt |
2 teaspoons fresh ground black pepper |
oil, for deep-frying |
finely sliced chili (to garnish) |
fresh coriander leaves (to garnish) |
lemon wedge |
Directions:
1. Prepare the squid by removing the tentacles and cutting them in half crossways. Cut open the squid tubes, score the insides in a cross-hatch pattern, halve lengthways, then cut into triangular pieces.
2. Chilli salt:.
3. Mix all the ingredients together in a mediumsized bowl.
4. Toss the squid through the chilli-salt, then deep-fry in peanut oil heated to 200 degrees C in a deep-fryer or heavy based saucepan for 2 minutes, or until crisp and golden.
5. Remove and drain on kitchen paper.
6. Transfer to a serving platter, scatter the sliced chillies and coriander leaves over and serve with lemon wedges.
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