2 Squid tubes
coarse sea salt
black pepper corns
1 clove garlic
2 limes (rind needed as well)
sweet chilli sauce
First things first get ya squid tube and cut it down 1 side and open it
up. Now the tip is with cutting squid is the outer flesh is harder than
the inner stuff so you want to cut through the inner meat without
cutting the outer skin this will keep it together. You need to get your
opened squid tubes and make some light angled cuts and then the other
way as well so that it looks like the one on the right hand side.
2. Here is a closer look. Dont be too worried if ya cut right through practice will make ya perfect.
3. Get all your cut squid, lay in a dish and cover with milk and set
in the fridge. The milk tenderizes the squid meat so that hopefully ya
wont be chewing on old tires.
4. Now get a blender and your mango and cut all the mango away from the
seed after discarding the peel of course. To this add about 1-2
chillies, a good hand full of roughly chopped coriander, 1 clove crushed
garlic, the rind of 2 limes and the juice of 1, 1 tbsp rice vinegar, 2
tbsp soy sauce, 1 tbsp fish sauce and add sweet chilli if you want.
Buzz this until mixed but still lumpy and set aside in the fridge for
the flavours to infuse.
5. Now to coat the squid sift 1 cup flour into a bowl and to that add 2
tbsp rock salt and 1 tbsp pepper corns (crush them all up in a morter
and pestle) Mix this together and then piece by piece put you squid in
and make sure they get noicely coated.
6. Get a deep fryer up to about 190c and then into the oil slowly slide
each piece, this stops it getting stuck to the basket. You only want to
cook it for a MAX of 20-25 seconds or ya may as well be chewing on a
box of rubber bands hehehehe.
! have served mine with some wedges and drizzled some sauce over the
top and put some on the side as well (ya gonna dig the sauce I tell ya)
P.S. You will end up making more sauce than you could
possibly need so that amount of sauce will feed 4 peeps and probably
still have some left over so make sure you have an empty jar handy and
it will keep in the fridge for a weekish and its bloody good on fresh
fish and steamed chicken breast.
Recipe submitted by Stoney for cannanation.com / ozstoners.com