- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 5 minutes
- Effort: easy
- 2 cleaned cuttlefish or squid
- 3 cm ginger, roughly chopped
- 1 shallot, roughly chopped (optional)
- 1 clove garlic, roughly chopped (optional)
- 3 tbsp cornflour
- 3 tbsp plain flour
- vegetable oil, for deep-frying
Chili dipping sauce
- 50 g ginger, grated
- 2 red chillies, finely chopped
- 1/2 tsp sugar
- 2 tbsp balsamic vinegar
- 2 tbsp fish sauce
- 1 limes, juice only
- 1 tbsp coriander, roughly chopped
- 1 tbsp mint, roughly chopped
1. Get your fishmonger to prepare the cuttlefish or squid for you as it can be a messy job. Clean off any remaining membrane and put in a frying pan. Pour over enough water to cover and add the ginger, shallots and garlic. Bring just to the boil, lower the heat and simmer for 5-7 minutes to tenderise.
2. For the dipping sauce, mix together all the ingredients, adding the chilli a little at a time you may not want it all.
3. To make the batter, mix the cornflour and plain flour in a bowl and whisk in enough water to get a mixture with the consistency of double cream. Season with salt.
4. Remove the cuttlefish from the water and slice into 1cm thick pieces. It should be pretty soft by this stage and cut like butter.
5. Heat the vegetable oil to 190C for deep-frying. Dip the fish pieces into the batter and carefully lower into hot fat. Fry only about six pieces at a time so as not to lower the temperature of the oil. Cook until crisp but not golden about 4-5 minutes.
6. Remove with a slotted spoon and drain on kitchen paper. Serve with the dipping sauce.
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