Salt And Pepper Squid With Sweet Chilli Sauce And SautÃed Recipes

SALT AND PEPPER SQUID WITH SWEET CHILLI SAUCE AND SAUTéED

Steps:

• Slice the squid into thick rings (or open out the squid tube and lightly score with a criss-cross pattern).
• Pat dry with kitchen paper and chill until ready to cook. Combine the salt, pepper, five spice powder and cornflour in a bowl and set aside.
• For the sweet chilli sauce, place the sugar in a small heavy-based saucepan with 3-4 tablespoons of water.
• Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened.
• In the meantime, place the garlic, ginger, red chillies, coriander leaves and lime juice in a food processor and whiz to a coarse paste.
• When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste, standing back as the caramel will spit.
• Stir in the fish and soy sauces. Return to the boil and simmer for 1-2 minutes. Take the pan off the heat and leave to cool completely before spooning into small, individual dipping bowls.
• Heat a wok with 5cm of oil until a piece of bread dropped into the oil sizzles vigorously.
• Working in batches, coat the squid with the cornflour mixture, shake off the excess and add to the oil. Deep fry until lightly golden and crisp, making sure not to overcrowd the wok.
• Drain on kitchen paper and repeat with the rest of the squid. Keep the crispy squid warm in a low oven while you cook the bok choy.
• Pour off the oil from the wok and carefully give it a wipe with kitchen paper. Return to the heat with a light drizzle of vegetable oil.
• Add the garlic and fry until it turns golden at the sides. Tip in the bok choy stems and stir fry for a minute.
• Season with the oyster sauce and black pepper, a dash of sesame oil and the chilli flakes. Stir frequently and as soon as the leaves have wilted, transfer to warm plates.
• Serve with the squid and sweet chilli sauce.

SALT AND PEPPER SQUID

Steps:

• Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
• Place the squid tubes and tentacles in a mixing bowl and cover with the cornstarch, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well.
• After shaking, use your fingers to massage the cornstarch into the squid until each piece is separate and is as dry as possible. Add more cornstarch if necessary.
• Finely chop the garlic and chiles. Finely slice the spring onions.
• Build your own wok clock: Place your squid bowl at 12 o'clock, then arrange the garlic, chile, salt, pepper and spring onions clockwise around your plate.
• Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
• Carefully add the squid pieces and deep-fry for 2-3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
• In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chile, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.