Belfast Telegraph

Home Life Recipes

Recipe: Crispy squid with green peppercorn and chilli dressing

Bring a touch of MasterChef to your kitchen with these brilliant contestants’ creations.

This recipe was devised by Susie Carter, quarter-finalist in 2006

What you'll need

4 medium squid, cleaned

Juice of 1 lime

Salt and freshly ground black pepper

Groundnut oil for deep-frying

3 tbsp cornflour

For the dressing

2 tbsp fresh green peppercorns

1 red chilli, deseeded and finely chopped

3cm (1½ in) piece fresh root ginger, finely grated

2 garlic cloves, crushed

3 tbsp nam pla (Thai fish sauce)

3 tbsp rice vinegar

75g (2½ oz) caster sugar

2 tsp soy sauce

Juice of 1 lime

to serve

4 slices of lime

Coriander leaves

To make the dressing, put all the ingredients in a small pan and simmer, stirring until the sugar has dissolved and the mixture has thickened. Leave to cool.

Open out the body sac of the squid and cut each one into about eight rectangles. With the inside facing up, score a diamond pattern with a sharp knife, taking care not to cut all the way through.

Douse with lime juice, season well with salt and pepper, and leave to cure for two minutes.

Heat plenty of groundnut oil in a large saucepan or deep fat fryer to 180°C/350°F.

Dry the squid thoroughly on kitchen paper then toss with the cornflour. Shake off the excess and deep fry in batches for two minutes until golden and crisp. Drain on kitchen paper then quickly toss with a few spoonfuls of the dressing and serve immediately with a slice of lime on the side and coriander to garnish.

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