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- Crispy Chilli Squid
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PrintCRISPY CHILLI SQUID
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Whizz all the ingredients with little water to make a fine paste.
- Mix into the squid and leave to marinate for an hour in the fridge.
- Stir all the ingredients for the garlic mayonnaise and adjust seasoning to taste.
- Mix together the semolina and flour. Remove the squid from its marinade and dredge it in the flour mixture. Pat off any excess.
- Heat vegetable oil in a wok or saucepan. Drop the squid to the deep-frying pan in batches. Fry for 2 minutes or until golden and crisp.
- Remove with a slotted spoon, place on kitchen paper and keep warm. Serve hot, with mayonnaise.
INGREDIENTS
Marinade
- 2 tablespoon white wine vinegar
- 2 tablespoon Cooking oil
- 2 fresh large fat red chillies, deseeded
- 2 tablespoon fresh root ginger, peeled weight
- 4 large garlic cloves
- 1 teaspoon ground cumin
- Salt, to taste
Squid
- 350 grams prepared squid, rings, tentacles and flaps
- Cooking oil, for deep-frying
- 3 tablespoon semolina
- 5 tablespoon plain flour
- Garlic Mayonnaise, Chilli and Lemon
- 150 grams mayonnaise
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
- Chilli powder, to taste
- Fat garlic clove, grated into a paste, to taste
7 comments for “Crispy Chilli Squid”
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