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Spice-fried squid
Serves 4-6 Starters and mains
Ingredients
- 500g squid
- 150ml milk, for soaking
- 5cm piece of ginger, peeled and finely grated
- 1 red chilli, deseeded and finely chopped
- 3tbsp rice flour
- 3tsp salt and pepper mix (see recipe, below)
- vegetable oil, for deep-frying
- coriander leaves, coarsely chopped, to serve
- lime wedges, to serve
Salt and pepper mix
- 1tbsp coriander seeds
- 2tsp cumin seeds
- 2tsp fennel seeds
- 5 whole star anise
- 1⁄2tsp white peppercorns
- 1⁄2tsp black peppercorns
- 1tsp ground turmeric
- pinch crushed, dried chillies
- 3tbsp coarse salt flakes
Method
Use a sharp knife to score the inside of the squid tube in a criss-cross pattern, running the knife from side to side, making sure that you do not cut all the way through. Then cut the tube into 3cm x 5cm pieces.
Soak the squid in the milk for at least 1 hour to tenderise. When ready to cook, remove the squid from the milk and pat dry with kitchen paper.
Put the ginger, red chilli, rice flour and the salt and pepper mix in a bowl and combine. Add the squid to the bowl and stir so the pieces are fully coated.
Fill a wok one-quarter full
with vegetable oil and heat over
medium-high heat to 180C. Shake
the excess flour from the squid
pieces, then carefully add them
to the hot oil. Cook for 1 minute,
then remove with a slotted spoon
and drain well on kitchen paper.
Serve garnished with coriander
and lime wedges.
Salt and pepper mix
This dry spice mix that can be used for chicken, fish or shellfish.
Put all the ingredients, except the salt, in a dry frying pan over medium heat and dry-fry for 2-3 minutes until fragrant and aromatic. Keep the spices moving in the pan so they do not scorch. Transfer to a spice grinder or pestle and mortar and grind to a medium-fine powder: it is good if there is a little texture but you do not want big chunks of spices. Add the salt flakes. This spice
rub will keep in an airtight container for a few weeks. Dry- roast the mixture in a frying pan over medium-high heat to refresh before using.
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