Belfast Telegraph

Wednesday 20 August 2014

Recipe: Salt and chilli squid salad

Salt and chilli squid salad

Masterchef contestant Shaun Hanna shares some sizzling summer recipes from the bistro at Belfast’s MAC Arts Centre

What you'll need

500g fresh squid – cleaned and cut into 3mm rings

Seasonal leaves

50g radish

½ cucumber

½ red onion

½ carrot

2 fresh chillies

2 cloves garlic

20g coarse sea salt

1tsp paprika

1tsp cayenne pepper

300g plain flour

1tsp ground black pepper

FOR THE CITRUS DRESSING:

1 lemon

2 limes

100ml cider vinegar

300ml rapeseed oil

2 banana shallots

50g chives

Salt and pepper

10g sugar

Serves 4

Finely chop the garlic and chillies, then add to the squid. Cover with cling film and allow to marinate overnight.

Prepared the seasoned flour by adding paprika, cayenne pepper and black pepper to the flour before mixing well.

Finely slice the radish, cucumber, red onion and carrot and toss together with the salad leaves. Place in the centre of four plates. To make the dressing, peel the zest from the lemon and lime with a vegetable peeler. Blanch in boiling water for 30 seconds.

Refresh and allow to cool and dry.

Cut the zest into fine strips, dice the shallot very finely. Add the juice of the lemon and limes and whisk in the vinegar and sugar. Whisk in the rapeseed oil and adjust to season.

Pass the squid through the seasoned flour and fry at 190°C/gas 5/375°F for approx 1 minute until crisp.

Season with the sea salt, then serve with the salad leaves.

Drizzle over the citrus dressing.

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