Enjoy cooking
Browse through over
1,000 tasty recipes
Home » , » Deep-fried squid with coriander, mint & basil dip Recipe

Deep-fried squid with coriander, mint & basil dip Recipe

Written on Tuesday, July 26, 2016 | 4:39:00 PM



Serves : servings 

Ingredients : 
1)  BABY SQUID TUBES 800g (1lb 12oz) cleaned

2)  LIME JUICE from ½ lime

3)  EXTRA VIRGIN RAPESEED OIL for frying

4)  SELF-RAISING FLOUR 100g (3½oz), plus extra for dusting

5)  CORNFLOUR 150g (5½oz)

6)  CHILLED SPARKLING WATER 300–325ml (10–11fl oz)

7)  SALT AND FRESHLY GROUND BLACK PEPPER

FOR THE DIP
1)  FRESH CORIANDER 10–12 stems with leaves

2)  FRESH MINT LEAVES 30–35

3)  FRESH BASIL LEAVES 25–30

4)  FRESH THAI BASIL LEAVES 25–30 (optional)

5)  FRESH GREEN CHILLIES 1–2, deseeded

6)  GARLIC 1 clove, finely chopped

8)  GROUND CUMIN ½ teaspoon

9)  WHITE SUGAR 1 heaped teaspoon

10)  CIDER VINEGAR 1 teaspoon

11)  NAHM PLA (THAI FISH SAUCE) 2–3 tablespoons

12)  CHILLI SEASONING (OPTIONAL)

13)  RED CHILLI POWDER 1 teaspoon

14)  GROUND CUMIN 2 teaspoons, toasted

15)  MANGO POWDER (AAMCHUR) 2 teaspoons

16)  RED ROCK SALT 1 teaspoon

17)  FRESHLY GROUND BLACK PEPPER 1 teaspoon

TO SERVE (optional)
1)  SPRING ONION 1, chopped

2)  FRESH GREEN CHILLI 1 finger-type, chopped


Preparation Method :
- Slit the squid tubes lengthways and cut into small squares or cut widthways into strips about 5mm (¼in) wide. Rinse well, then drain and pat dry on kitchen paper. Place in a bowl, add the lime juice and seasoning and mix well. Cover and refrigerate for 2–3 hours.

- Put all the dip ingredients into a blender and purée them to a fine paste. Pass through a sieve, if you wish, then season and place in a clean sterilized screwtop jar (see Note). (To preserve this for future use, pour some oil over the surface of the dip to prevent it drying out and oxidizing.)

- If you are making the extra seasoning, combine all the ingredients for it in a bowl. It goes well with all sorts of fried seafood, so why not make some for future use and store it in a dark airtight container?

- Heat a 7.5cm (3in) depth of oil in a deep-fat fryer or deep frying pan.

- Meanwhile, dust a shallow baking tray with flour. Using a slotted spoon, lift the squid out of its bowl, draining off as much marinade as possible, then dust it thoroughly in the floured tray.

- Sift the measured flours into a bowl and mix well. Whisk in the sparkling water until you have a smooth batter.

- As soon as the oil is smoking hot or at least 180°C (350°F), dip the floured squid pieces in the batter, then carefully lower them into the oil. Fry for a minute or so, until nicely browned. Drain on kitchen paper.

- Sprinkle with the chilli seasoning, if using, and serve the dip alongside. A little chopped spring onion and chilli sprinkled on top are good additions, if you happen to have them.

SHARE

0 التعليقات :

Post a Comment