A delicious crispy squid recipe full of flavour. Perfect with a spicy Thai style dipping sauce. The ingredients in the recipe below will feed four people. it is easy to make and quick to prepare and cook.
Ingredients for Spicy Squid
2 x 200g fresh squid from Walter Purkis & Sons cleaned, cut into even-sized pieces and scored we can do this for you in the shop.
250ml vegetable oil
50g plain flour
50g cornflour
1 tsp. chilli powder
Fresh chillies and chopped coriander, to garnish
For the cucumber salad
½-1 cucumber
1 tbsp. seasoned rice wine vinegar
1 tsp. reduced-salt soy sauce
Pinch chilli flakes
½ tsp. sesame seeds
For the dipping sauce
2 tbsp. reduced-salt soy sauce
2 tbsp. fish sauce
1 tbsp. lime juice
½ tsp. palm sugar or brown sugar
½ clove garlic, finely minced
1 red chilli, finely chopped
Cooking Method For Crispy Squid Dish
For the cucumber salad, using a peeler, peel long strips lengthways from the cucumber. Place in a small bowl and mix in the rice wine vinegar, soy sauce, chilli flakes and sesame seeds. Set aside in the fridge.
Heat the vegetable oil in a large wok until it reaches around 180°C or until a small cube of bread turns golden in around 20 sec.
In a large bowl mix the plain flour, cornflour and chili powder together and season with salt and black pepper. Toss the squid pieces in the flour mixture, shaking off any excess.
Depending on the pan size, work in batches. This will keep the temperature high. Place the coated squid pieces into the hot oil and cook for around 3-4 minutes, until the squid starts to turn golden brown on the outside and is cooked on the inside. Remove from the pan and place on kitchen paper to remove any excess oil. Repeat with the remaining squid.
To make the dipping sauce, combine all the ingredients and stir until the sugar dissolves.
Serve right away with the squid garnished with fresh chillies and coriander, with the dipping sauce, cucumber salad and lime wedges.
This squid recipe and image credits are from Seafish. More recipes on the Love Seafood website.
