CHILLI SALTED SQUID

COMPLIMENTARY RECIPE

“This Vietnamese dish from Luke Nguyen is perfect served as a starter. A blend of ground ginger, white pepper, Chinese five-spice and fresh chilli makes these crispy pieces of squid seriously moreish.” - SBS Food

SERVES 4

INGREDIENTS
200 g squid tubes, cleaned
1 egg white, whisked
150 g potato starch
1 spring onion, thinly sliced
1 red bird’s eye chilli, thinly sliced
1 small garlic clove, crushed
vegetable oil, to deep-fry

Salt and pepper seasoning
1 tbsp salt
1 tsp white pepper
1 tsp ground ginger
1 tsp white sugar
½ tsp Chinese five spice

Salt, pepper and lemon dipping sauce
½ tsp salt
1 tsp white pepper
2 tbsp lemon juice

METHOD

To make salt and pepper seasoning, combine all the ingredients in a bowl.

To make salt, pepper and lemon dipping sauce, combine all the ingredients in a bowl.

Lay squid tubes on a chopping board. Working from the top of the tubes down to the bottom, run a knife to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice widthwise into 5 mm pieces. Place in a bowl.

Fill a wok or large, deep frying pan one-third full with oil and heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds).

Meanwhile, add egg white to squid. Using your hands, work egg white into the squid. Gradually add the potato starch, a little at a time, until squid is well coated and feels quite dry. Shake off the excess flour, then, working quickly with a few pieces at a time, add squid to hot oil. Using a slotted spoon, remove and discard any bits of batter that rise to the surface. Cook for 3 minutes or until light golden and batter feels firm when tapped with a wooden spoon. Using a slotted spoon, remove squid and transfer to a colander to drain.

Drain oil from wok, leaving 1 tbsp, and place over medium–high heat. Add onion, chilli and garlic, toss to combine, then add squid. Cook for 1 minute, sprinkling squid with the seasoning as you cook.

Serve immediately with dipping sauce.