- Serves: 4 as a starter, 12-14 as a canape
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
For the dipping sauce:
- a handful of roasted and dried chillies
- 50 g palm sugar
- 2 limes, juiced
- 1 tbsp fish sauce
For the squid:
- 1-2 tsp white peppercorns
- 1-2 tsp sea salt
- 100 g plain flour
- 2 large fresh squid tubes
- 1 litres vegetable oil
- 4 garlic cloves, left in their paper skins
- handful fresh coriander, roughly chopped
1. For the dipping sauce: Roast the chillis in a dry pan for 1-2 minutes. Discard the seeds, then put the chilli into a pestle and mortar, add the palm sugar and bash into a paste. Add the lime juice and fish sauce then mix it all together.
2. For the squid: In a pestle and mortar grind together the white peppercorns and sea salt until finely ground, add this to the flour and spread over a plate.
3. Prepare the squid by cutting down the middle of each one and open them up to create a large, flat piece of squid. Remove the membrane and discard, then using a sharp knife, score the inside of the squid on an angle to create a fine crisscross pattern in the flesh. Slice the squid into 5-6cm squares. Drop the squid into the flour mixture, toss and coat and leave for a few minutes so it is evenly covered.
4. Carefully heat the vegetable oil in deep pan until very hot, you can test that it is ready by adding a small piece of bread to the oil, if it fizzles and turns brown in 10-15 seconds, it is ready. Bash the garlic cloves with the back of a knife and keep the skin on, drop these into your hot vegetable oil and deep fry for 10 seconds until golden. Place into a bowl and mix together with the coriander.
5. Put each piece of squid in the hot oil for 30 seconds to 1 minute until it is crispy and golden, remove using a slotted spoon and place on a plate covered with kitchen roll.
6. Once cooked, add the garlic and coriander to the squid and mix together. Serve in a bowl with the dipping sauce in a small bowl to the side.
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