Popcorn Squid with Chilli and Lime
Photography Olivia Galletly.
The crunchy squid pairs beautifully with the lime and coriander relish. Great with pre-dinner drinks.
Serves: 4
INGREDIENTS
300 grams squid tubes
1 cup plain flour
½ teaspoon of salt
1 pinch cracked pepper
1 green chilli, deseeded and finely chopped
1 small bunch of coriander, finely chopped
1 lime, plus extra to serve
vegetable oil, for frying
Japanese mayonnaise, to serve
METHOD
Using a sharp knife, cut up the side of the squid tube, then flatten the tube out. With the inside of the squid facing up, use a butter knife to gently score the flesh in a criss-cross pattern. Cut into 2–3cm squares.
Combine the flour, salt and pepper in a bowl. Add the squid and mix until all the pieces are completely coated in flour.
Heat 3cm of oil in a medium-sized saucepan until it reaches 170°C. If you don’t have a thermometer, sprinkle a pinch of flour into the oil, if it sizzles it is ready to use. Add the squid in small batches and fry for 45–60 seconds or until golden brown. Remove with a slotted spoon and place on a plate lined with paper towels. Repeat with remaining squid.
Combine the chopped green chilli, coriander and zest of 1 lime in a small bowl. Place half in a small serving bowl and toss remaining half through the fried squid.
Serve the squid with Japanese mayonnaise and extra lime wedges.
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