Wednesday 21 February 2018

Fried squid with lime and chilli dressing

Georgina Campbell

This colourful dish was adapted from a similar one in my book From Tide To Table. It is important to cook the squid thoroughly for food safety, but don't cook it for too long as it can become tough. Serves four.

300g/10½oz prepared squid pouches (allow to thaw completely if frozen)

½ level tsp/1.5g Chinese five-spice powder (available in all good delis, Asian shops and supermarkets)

A pinch/¼ level tsp freshly ground black pepper

2 tsps sunflower oil

4 tbsps sweet chilli sauce

Juice of 2 limes

20g (¾oz) fresh coriander leaves, roughly chopped

1Cut along one side of each squid pouch and open it out flat. Score the inner side into a diamond pattern with the tip of a small, sharp knife, then cut the squid into triangles that measure approximately 4cm/1½in.

2Separate the tentacles, if large. Leave to drain on kitchen paper to remove any excess liquid, then tip the squid into a large zip-lock bag and add the Chinese five-spice powder and pepper. Shake well to coat the squid evenly.

3Heat the oil in a wok or large frying pan until piping hot and smoking. Add the thinly sliced, spiced squid and stir-fry for 30-40 seconds until thoroughly cooked through.

4Remove the wok from the heat. Drizzle with the sweet chilli sauce and lime juice and scatter most of the coriander on top. Quickly toss together until the squid is nicely glazed. To serve, arrange the squid on warmed plates and drizzle with any remaining dressing from the pan. Sprinkle the remaining coriander over the top and serve immediately.

Irish Independent

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