Crispy Fried Squid with A Chilli Dipping Sauce

Name: Crispy Fried Squid with A Chilli Dipping Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: Thai
Ingredients: 50 grams light soft brown sugar; 50mls rice vinegar; 1 lime, grated rind and juice of; 2 tablespoons freshly chopped coriander; 1 whole, red chilli, seeded (if you want) and finely chopped; 50 grams plain flour; 2 to 3 teaspoons chilli powder; ½ teaspoon freshly ground black pepper; 800 grams squid, cleaned (you can buy this already done or ask your fishmonger to do it); Oil for deep frying; Coriander and lime wedges to garnish

John Glen Over a year ago 4,089 views

Prep: 5 mins

Cook: 8 mins

Serves: 4

Thai Starter 🥛 Dairy Free 🥚 Egg Free 🔥 Low Calorie 🎉 Party Food 👨‍👩‍👧‍👦 Family Food ☀️ Summer ❄️ Winter

Ingredients

50 grams light soft brown sugar
50mls rice vinegar
1 lime, grated rind and juice of
2 tablespoons freshly chopped coriander
1 whole, red chilli, seeded (if you want) and finely chopped
50 grams plain flour
2 to 3 teaspoons chilli powder
½ teaspoon freshly ground black pepper
800 grams squid, cleaned (you can buy this already done or ask your fishmonger to do it)
Oil for deep frying
Coriander and lime wedges to garnish

Accompaniment

Description

Oh Boy! Wonderful tender squid deep fried in zesty seasoned flour served with an intense chilli dipping sauce.

Method

1
Place all the ingredients for the dip into a bowl, stir until the sugar has dissolved and season well.
Mix the flour, chilli powder and black pepper, slice the squid into rings and halve the tentacles (if large) toss in the flour until coated.
Half fill a deep pan or wok with oil and heat until a cube of bread browns in about 30 seconds.
Deep fry the squid in batches for 1 to 2 minutes until a golden colour, drain on kitchen paper.
Garnish the squid with coriander leaves and lime wedges.
Serve and Enjoy with the dip!

Chef's Tips

How to clean, prepare and cook squid, Cooked right, these funny looking fellows taste out of this world, cooked wrong, they taste like you're gnawing on an inner tube. For best results either flash cook in seconds or slow cook on a gentle heat till the muscle is tender. Britain's seas are full of squid and cuttlefish. Cornwall and Scotland offer up the best catch. They like cold weather so winter is the season to catch yourself a cephalopod.
Holding over a dish to catch any ink, pull the head and tentacles from the body pouch.
The tentacles can be cut free and the head and intestines discarded
Pull out the plastic-looking quill/pen from inside the squid and wash out the body pouch
Wash and dry the body and tentacles thoroughly and chop up the latter
Peel the outer skin from the body and chop the body into rings, cut to open pouch into one flat piece or leave whole.