- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: medium
- vegetable oil, for deep-frying, plus extra for stir-frying
- 450 medium squid, cleaned
- 2 tbsp cornflour
- 3 tbsp semolina
- 2 tbsp sesame seeds
- 1 tsp paprika
- 1 medium-hot red chilli, sliced at an angle
- 2 spring onions, thinly sliced at an angle
- 120 ml creme fraiche
- 2 tsp harissa
1. Heat the oil in a deep-fat fryer to 190C. Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. Cut each pouch lengthways in half, then across into 5cm pieces. Separate the tentacles into pairs.
2. Put the cornflour, semolina, sesame seeds, paprika and a teaspoon of salt into a plastic freezer bag. Add the squid and toss to coat. Tip out onto a tray, knocking off any excess flour and leave for 1-2 minutes so that the coating becomes slightly damp (this will give a crisper finish).
3. When the oil is hot enough (it will sizzle up fiercely when you drop in a small cube of bread), fry the squid in batches for 1-2 minutes until golden and crunchy.
4. Meanwhile, heat a little more oil in a wok or frying pan. Quickly sauté the chilli and spring onions for a couple of minutes until sizzling. Season to taste.
5. Mix together the crème fraîche and harissa in a small bowl and season to taste. Drain the squid on kitchen paper and tip onto a platter. Sprinkle over the chilli mixture and place the harissa and crème fraîche dip alongside to serve.
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