Post by Gus65 on Sept 3, 2014 8:56:52 GMT 10
This is a recipe I got out of the Sunday Telegraph in the mid nineties by a David Braim the resident chef at the time, I still do this at least once a month.
Last few times the wife has asked me not to bother with the crisping but just cook the squid and it still works OK, although I prefer it when the cornflour crsips up nicely and underneath is a little burst of lime juice with the squid flavour.
It's better for me to flash fry it in a dry pan rather than fry in oil.
Now I'm going to try and adapt it to the BBQ, may be as simple as using the mini kettle as a wok burner or the wok burner and the hot plate on the gasser.
Sauce
1 Tblsp Olive Oil
½ Onion diced
1 stick Lemongrass, finely chopped
1 Tblsp grated ginger
1 cup Chicken stock
4 Tblsp Satay sauce
1 Tblsp Salt reduced Soy sauce
Squid
400gm fresh Squid tubes
Juice of two Limes
1 cup Cornflour, for dusting
Vegetable oil for shallow frying
Noodles
Rice vermicelli or your favourite noodles.
1 Tblsp sesame oil, for sautéing
Method for Sauce
Heat oil in a frypan, sauté onion, lemongrass and ginger for one minute.
Add stock, satay and soy sauce and simmer for two minutes. (You may add a little crushed chilli at this stage if you want)
Keep sauce warm while preparing the other ingredients.
Method for Squid
Clean whole squid, slit open and place whole piece flat inside facing up.
Score flesh with the tip of a sharp knife in a trellis pattern, making incisions about 1cm apart.
Cut flesh in half and slice into 3cm thick pieces.
Toss pieces in lime juice, then in cornflour.
Heat oil until very hot and drop squid in, frying for two minutes only. It will curl up.
Remove and drain place aside and keep warm until ready to serve.
Method for noodles
Cook noodles according to packet directions.
Drain and toss both in wok or frypan with sesame oil until well coated.
To Serve
Place a mound of noodles in the centre of a plate.
Spoon sauce around outside and arrange squid on top.
Serve immediately to ensure squid remains crispy.
Have fun guys, it's a pretty good feed.
Last few times the wife has asked me not to bother with the crisping but just cook the squid and it still works OK, although I prefer it when the cornflour crsips up nicely and underneath is a little burst of lime juice with the squid flavour.
It's better for me to flash fry it in a dry pan rather than fry in oil.
Now I'm going to try and adapt it to the BBQ, may be as simple as using the mini kettle as a wok burner or the wok burner and the hot plate on the gasser.
Sauce
1 Tblsp Olive Oil
½ Onion diced
1 stick Lemongrass, finely chopped
1 Tblsp grated ginger
1 cup Chicken stock
4 Tblsp Satay sauce
1 Tblsp Salt reduced Soy sauce
Squid
400gm fresh Squid tubes
Juice of two Limes
1 cup Cornflour, for dusting
Vegetable oil for shallow frying
Noodles
Rice vermicelli or your favourite noodles.
1 Tblsp sesame oil, for sautéing
Method for Sauce
Heat oil in a frypan, sauté onion, lemongrass and ginger for one minute.
Add stock, satay and soy sauce and simmer for two minutes. (You may add a little crushed chilli at this stage if you want)
Keep sauce warm while preparing the other ingredients.
Method for Squid
Clean whole squid, slit open and place whole piece flat inside facing up.
Score flesh with the tip of a sharp knife in a trellis pattern, making incisions about 1cm apart.
Cut flesh in half and slice into 3cm thick pieces.
Toss pieces in lime juice, then in cornflour.
Heat oil until very hot and drop squid in, frying for two minutes only. It will curl up.
Remove and drain place aside and keep warm until ready to serve.
Method for noodles
Cook noodles according to packet directions.
Drain and toss both in wok or frypan with sesame oil until well coated.
To Serve
Place a mound of noodles in the centre of a plate.
Spoon sauce around outside and arrange squid on top.
Serve immediately to ensure squid remains crispy.
Have fun guys, it's a pretty good feed.
