2 x 200g fresh squid tubes, cleaned and cut into pieces
250ml vegetable oil
50g plain flour
Mixed leaves, lime wedges and edible flowers (optional), to serve
For the dipping sauce
2tbsp reduced-salt soy sauce
2tbsp fish sauce
1tbsp lime juice
½tsp palm sugar or brown sugar
½ clove garlic, crushed
1 chilli, sliced
This simple dish is delicious and easy to prepare! It is of course best using fresh Cornish squid.
Heat the vegetable oil in a large wok until it reaches around 180°C or until a small cube of bread turns golden in around 20 sec.
In a large bowl mix the plain flour and cornflour together and season with salt and black pepper. Toss the squid rings in the flour mixture, shaking off any excess.
Place half of the coated squid rings into the hot oil. Cook for around 3-4 minutes, until the squid starts to turn golden brown on the outside and is cooked on the inside. Remove from the pan and place on kitchen paper to remove any excess oil. Repeat with the second half of the coated squid.
To make the Thai dipping sauce, combine all the ingredients and stir until the sugar dissolves. (or cheat by buying some ready made to make it even easier!)
Serve the squid with the dipping sauce, with the mixed leaves, lime wedges and edible flowers (if using), on the side.
Prep time: 10-12 minutes
Cooking time: 5 minutes
Recipe Copywrite Seafish, www.fishisthedish.co.uk